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Tomato and Bread Soup of Siena Recipe

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This recipe for Tomato and Bread Soup of Siena is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T Olive Oil (EVOO)
1 C Onion, finely chopped
1 C Carrots, finely chopped
1 C Celery, finely chopped
2 Garlic Cloves, minced
4 C stale homemade whole wheat bread cubed, crusts removed and blended into bread crumbs
1-2 Jalapeņo Chiles, stemmed, seeded if desired and minced
2 1/2 lb Plum Tomatoes, diced
6 C Vegetable Broth
Salt and freshly ground Black Pepper to taste
8 - 10 Fresh Basil chopped (I used dried)
Directions:
Directions:
Heat the oil in a very large pot over medium heat. Add the onion, carrot, celery and garlic. Cook, stirring, until vegetables are soft, 7 to 8 minutes. Add the bread and stir a minute or so until thoroughly coated with the vegetable base. Add the tomatoes and jalapeņo, stir for a few minutes. Add the broth and bring then bring to a gentle boil. Add the salt and black pepper and reduce to simmer stirring occasionally for 45 minutes. Whisk, if necessary, to break up any large pieces of bread and make a creamy thick mixture.

 

 

 

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