Bring a pot of water to a boil and plunge the tomatoes into the boiling water for 15 seconds. Transfer them to a bowl of cold water, then peel them, halve them, remove the seeds and chop coarsely. Set aside.
In a saucepan, soften the onion and garlic in the oil over medium heat. Add the chopped tomatoes, tomato paste and stock. Season to taste. Bring to a boil and simmer, covered, for 15 minutes.
Add the bread and parsley 2 minutes before the end of the cooking time. If the soup is too thick, add a little water.
To serve, ladle the soup into heated bowls, sprinkle with the Fetos cheese and garnish with basil. At the last minute, drizzle with extra-virgin olive oil.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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