step by step guide to make speedy Tomato & bread soup with anchovy olives

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato & bread soup with anchovy olives. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato & bread soup with anchovy olives is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato & bread soup with anchovy olives is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 large red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1L (4 cups) Massel vegetable liquid stock
  • 2 400g cans Italian diced tomatoes
  • 1/3 450g loaf day-old continental crusty bread, crusts removed, cut into 1cm pieces
  • Salt & freshly ground black pepper
  • 1 tablespoon extra virgin olive oil

Method

  • Step 1
    Place the onion, garlic and 80ml (1/3 cup) of the stock in a medium saucepan. Bring to the boil over medium-high heat. Reduce heat to low and cook, covered, stirring occasionally, for 5 minutes or until onion is soft.
  • Step 2
    Add the tomatoes and remaining stock, and bring to the boil over medium-high heat. Reduce heat to low and cook, covered, stirring occasionally, for 15 minutes.
  • Step 3
    Stir in the bread and season with salt and pepper. Cook gently over low heat, stirring occasionally, for 5 minutes or until mixture thickens.
  • Step 4
    Meanwhile, to make the topping, combine the cheese, parsley and olives in a small bowl.
  • Step 5
    To serve, ladle the soup into serving bowls and sprinkle with the topping. Drizzle with the oil and serve immediately.

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