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Bread and Tomato Soup https://www.metro.ca/userfiles/image/recipes/soupe-pain-tomates-6772.jpg PT10M PT25M PT35M
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.
6
1 lb italian tomates 1 large onion, chopped finely cloves, garlic, crushed Sufficient quantity, olive oil 2 Tbsp. (30 mL) tomato paste 4 cups (1 L) chicken stock, heated Salt and freshly ground pepper to taste 4 cups (1 L) country-style bread, cubed 1/2 cup (125 mL) flat-leaf parsley, chopped 150 g crumbled goat fetos Mediterranean blend Sufficient quantity, fresh basil, shredded
Bread and Tomato Soup

Bread and Tomato Soup

Rate this recipe
1 Vote
6
servings
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    italian tomates
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  • 1
    large onion, chopped finely
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  • cloves, garlic, crushed

  • Sufficient quantity, olive oil
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    1 L SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    tomato paste
  • 4 cups
    (1 L)
    chicken stock, heated
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    CAMPBELL'S CHUNKY SOUP OR BROTH

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    480 - 540 ml SELECTED VARIETIES


  • Salt and freshly ground pepper to taste
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  • 4 cups
    (1 L)
    country-style bread, cubed
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    PREMIÈRE MOISSON SOURDOUGH BREAD

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    RAISIN HAZELNUT HONEY OR WALNUT, 500 g

  • 1/2 cup
    (125 mL)
    flat-leaf parsley, chopped
  • 150 g
    crumbled goat fetos Mediterranean blend
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  • Sufficient quantity, fresh basil, shredded
Imprimer ma sélection

Preparation

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.

Source : Saputo

Legal Notice

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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