Ingredients - Serves 4
- 500 g tomatoes, quartered
- 4-5 cloves (or 15 g) of garlic, whole and unpeeled
- ½ a medium loaf of bread, torn into 2" pieces
- 3 tbsp extra virgin olive oil
- 4 cups vegetable stock or water
- a handful of fresh basil leaves or 1 tbsp dried basil
- ¼ cup ricotta, optional
- 4 tbsp tomato puree or passata, optional
- Salt, to taste
- ground black pepper
Steps
- Heat the olive oil in a large pot
- Add tomatoes and garlic and cook till the skins of the garlic and tomatoes start to peel off
- Get rid of the garlic skin, add the basil and half the stock and cook till the tomatoes are completely soft
- Add ¾th of the bread and cook for a few more minutes. Blend till smooth
- Add tomato puree, remaining stock and bread, salt and black pepper
- Mix well and simmer for 2-3 minutes
- Serve hot with a dollop of ricotta (optional)
Use a regular {blender} or you can also use a {hand blender} (or immersion blender) which works wonderfully for soups
By Sirisha Tadimalla on