Time 1h15m Yield 6 servings Number Of Ingredients 11 Steps:
Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves. Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed. Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.
Time 40m Number Of Ingredients 8 Steps:
In a large saucepan or Dutch oven, heat oil over medium-high. Add onion, season with salt and pepper, and cook, stirring often, until soft, about 10 minutes. Add garlic and pinch of red-pepper flakes (if using) and cook until fragrant, 1 minute. Add tomatoes and cook, stirring often, until they begin to break down and release their liquid, 5 minutes. Add 3 cups water and season with salt and pepper. Bring to a boil, then add bread and stir to combine. Reduce heat to low, cover, and simmer until bread is soft and soup thickens, about 15 minutes. Season to taste with salt and pepper. To serve, divide soup among serving bowls, drizzle with a little oil, and top with basil leaves.
Time 55m Yield 2 loaves (16 slices). Number Of Ingredients 11 Steps:
In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, garlic powder, basil and rosemary. In a large saucepan, heat the tomato juice, tomato sauce and oil to 120°-130°, stirring occasionally. Add the dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.
Time 1h10m Yield 4 Number Of Ingredients 11 Steps:
Remove cores from tomatoes and cut in half crosswise. Reserve until needed. Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down. Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes. Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil. Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese. Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature. Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer. Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.
Yield Makes 6 cups (1.5 liters); 6 first-course servings Number Of Ingredients 10 Steps:
Heat the oven to 225°F (107°C; less than #1/2 gas mark; less than #1/4 British regulo). Place the bread directly on the middle rack of the oven. Bake for 20 to 30 minutes, just to dry the bread out; do not brown. Break the bread into large pieces. In a medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, for 5 minutes. Stir in the basil and cook for 1 minute. Stir in the tomatoes and bring to a boil. Cook at a low boil for 13 to 15 minutes, stirring frequently. Stir in the stock, bread, salt, and pepper. Return to a boil. Lower the heat and simmer, stirring and breaking up the bread with the back of a spoon, for 15 minutes. The bread should break down to a mush. Remove the pan from the heat, cover, and let sit for 10 minutes. Serve with a few grinds of fresh pepper, and drizzled with some good olive oil.
Time 30m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F. Put the tomatoes on a rimmed baking sheet, toss with 2 tablespoons of the garlic oil and season with salt and pepper, to taste. Roast until the tomatoes are softened and the edges are beginning to brown, 15 to 20 minutes. Meanwhile, heat 1 tablespoon of the garlic oil in a saucepan over medium-high heat. Add the basil and stir for about 30 seconds. Add the canned tomatoes with their juice and the water; season with salt and pepper, to taste. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes. Stir in the bread and simmer for 2 to 3 minutes. Stir the oven-roasted tomatoes and any cooking juices into the saucepan and simmer for another 3 minutes. Taste for seasoning, adjusting if necessary, and ladle into serving bowls. Garnish with a drizzle of garlic olive oil and basil leaves.
Time 30m Yield 4 servings Number Of Ingredients 13 Steps:
Spread bacon in a soup pot over medium heat, and brown. Using a slotted spoon, move bacon to a bowl, and pour off fat from pot. Return pot to heat, and sprinkle in the olive oil, onions, garlic and a pinch of salt. Stir to coat, and cook for 10 minutes. Sprinkle in the sugar and continue cooking until onions are silky and well caramelized. Add tomatoes and broth and bring to a simmer. Cook for a few minutes, then stir in bacon, oregano and rosemary. Season to taste with salt. Lay a piece of toasted bread in each of four warmed bowls. Ladle soup on top; bread should rise to surface. Sprinkle cheese on top, season with coarsely ground black pepper, and serve.
Time 1h30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350°F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes. Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or until they begin to soften. Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden. Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil. Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally. Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola.
Yield Makes 6 servings Number Of Ingredients 7 Steps:
- Heat the oil in a large, deep saucepan over low heat.
- Sauté the garlic until just fragrant, then add the bread, stirring until all the oil is absorbed and the bread is toasted.
- Add the tomatoes, stock, basil, and salt.
- Bring to a boil, then reduce heat. Simmer until the bread breaks down, about 20 minutes. Remove the garlic and serve.
Time 50m Number Of Ingredients 11 Steps:
Heat oven to 200C/180C fan/gas 6. Make up the bread mix following pack instructions, then roll out to a 30 x 40cm rectangle. Spread over 75g of the garlic butter and half the oregano, then sprinkle the cheese and roll up like a Swiss roll. Cut into 8 even slices and transfer to a well-greased round 23cm tin and arrange 7 round the outside, 1 in the middle. Brush with any leftover butter. Cover with oiled cling film and leave in a warm place to puff up while you make the soup. Once doubled in size, bake bread for 25-30 mins. Heat the remaining garlic butter in a pan until foaming. Add the onion and carrot, and cook until softened. Pour in the tomatoes, crumble over the stock cube, add the remaining oregano and simmer for about 20 mins, then stir in the crème fraîche. Blend and season - it may need a pinch of sugar if it tastes slightly acidic. Add enough boiling water for a good soup consistency and keep on a gentle heat until the bread is done.
Time 30m Yield 6 to 8 servings Number Of Ingredients 12 Steps:
Heat 2 tablespoons of the oil in a large, heavy soup pot over medium-low heat. Add the onion, and cook, stirring, until tender, about five minutes. Meanwhile, pulse the tomatoes in a food processor fitted with the steel blade until coarsely blended. Add the garlic to the pot. Cook, stirring, for about a minute until fragrant. Add the tomatoes, tomato paste, sugar, red chili flakes, and salt and pepper. Cook, stirring occasionally, until the tomatoes have cooked down, about 10 minutes. Stir the bread cubes into the tomatoes. Add the water, half the basil and salt to taste. Increase the heat, and simmer, stirring and mashing the bread, for about 10 minutes until the soup is thick, like pap. Stir in the remaining basil, and taste and adjust the seasonings. Serve hot, warm or room temperature with the remaining olive oil drizzled over each serving.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 12 Steps:
GARLIC BREAD CROUTONS:. Preheat oven to 300ºF. In a large bowl, mix 1/2 cup olive oil and 3 minced garlic cloves. Add bread pieces and toss to coat. On a large baking sheet, arrange coated bread in a single layer. Bake in preheated oven until golden (approximately 20 minutes), stirring once. Set baked croutons aside. TOMATO SOUP (can be started while croutons are baking): In a large heavy-duty pot, heat 2 tbs. olive oil over medium heat. Add onions and sauté for approximately 25 minutes, or until very tender. Add remaining six minced garlic cloves and cook for one minute. Add chicken stock, crushed tomatoes and 1/2 cup grated Parmesan. Simmer uncovered for about 30 minutes, stirring occasionally. Season with salt and fresh ground pepper. Add garlic bread croutons to soup and cook for one minute more. Ladle soup into bowls and garnish each serving with basil slices and Parmesan shavings.
