Ingredients

The following ingredients have 4 Servings
  • 2 cloves garlic (finely chopped)
  • 1/4 tsp red pepper flakes ((chilli flakes))
  • 3 cups passata (pureed tomatoes) ((I recommend Cirio or Mutti) 720g)
  • 4 cups vegetable stock ((1 litre))
  • 4-5 thick slices stale white crusty bread ((8.8oz/250g))
  • 1 tbsp olive oil
  • 1 small handful fresh basil
  • salt and pepper (to taste)

Instruction

  • Add the olive oil to a large pot on a medium heat. Finely chop the garlic and add to the pot with the red pepper flakes. Sauté the garlic for 30 seconds, don't let it brown.
  • Add the passata (pureed tomatoes) and bring to a boil. Once boiling add the vegetable stock. Bring back to a boil then reduce the heat to a simmer. Let the soup simmer gently, uncovered for 15 minutes.
  • Add torn basil leaves with a pinch of salt and pepper and stir. Turn off the heat and add the slices of bread on top of the soup. Very gently push the bread down so it's soaked in the soup, don't break it up. Cover with a lid and let it rest for 1 hour.
  • Stir the soup to break up the bread into a thick consistency. Serve in bowls topped with more fresh basil and olive oil.