Free from peanuts, tree nuts, dairy, egg, soy, fish, shellfish
2 cups of your favorite bread, cut into cubes. My bread recipe here
1 tin of San Marsano whole plum tomatoes
1 cup roasted red peppers. You can use jarred or homemade
1 liter tomato puree
2 tbsp. olive oil
salt and pepper to taste
1 cup water
1/3 cup chopped basil
1 clove of garlic, finely chopped
Prepare the soup:
Add the tomatoes, red pepper, tomato puree, olive oil, water, salt, pepper, and garlic to a pot. Bring it to a low boil, then reduce to medium-low heat and let simmer for 45 minutes. Before serving, blend until smooth.
While the soup is simmering, prepare the croutons. Cut 4 servings of bread into half inch cubes (about 4 slices or 2 cups). Spread them out on a baking sheet lined with parchment paper and drizzle about 1 tbsp. of olive oil over top, then evenly coat them by tossing with your fingers. Season with salt. Place the sheet in a 425F oven for 15 minutes, or until nice and golden brown.
To serve, spoon a serving of soup into a bowl and make a mound of croutons in the middle. Garnish with fresh basil leaves.
Serves 2 for lunch or 4 for appetizer