Tamatari Bread Soup

Tamatari Bread Soup


3 people made this

About this recipe: Traditional Italian peasant soup made with purani bread, lahsan, herbs and balsamic vinegar.

Brenda Houghton

Serves: 6 

  • 2 tablespoons olive oil
  • 150 g onions, chopped
  • 1 red chilli, deseeded and chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon chopped fresh thyme
  • 1 kg tomatoes, cut into quarters
  • 600 ml vegetable stock
  • A pinch of sugar
  • 125 g day-old white bread, cubed
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh basil leaves
  • Salt and black pepper
  • To garnish: fresh basil leaves

Prep:25min  ›  Cook:25min  ›  Ready in:50min 

  1. Heat 1 tablespoon of the oil in a saucepan and fry the onions, chilli, garlic and thyme on a low heat for 5 minutes, or until they have softened and are lightly golden.
  2. Add the tomatoes, stock and sugar to the onions and bring them to the boil. Cover, reduce the heat and simmer for 20 minutes.
  3. Meanwhile, put the bread cubes into a small bowl, add the vinegar, the remaining oil and 4 tablespoons of cold water and leave them to soak for 10 minutes.
  4. Purée the tomato mixture, bread and basil together with a hand-held mixer or in a food processor until very smooth.
  5. Return the soup to the pan, season to taste and reheat it gently. Pour the soup into bowls, garnish with a few leaves of basil and serve.

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