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Rustic bread, tomato and bocconcini soup

Difficulty: Medium

Servings

Preparation (min)

Total (min)

Ingredients

4 tbsp. olive oil
3 or 4 cloves garlic, minced
1 medium onion, finely chopped
750 ml (3 cups) canned or fresh plum tomatoes
750 ml (3 cups) veal stock or beef broth
About 100 g (2 1/2 cups) day-old country-style bread, toasted in the toaster or oven
1 small bunch fresh basil, chopped
4 bocconcini, cut into pieces
Sea salt and black pepper to taste
Very aromatic extra virgin olive oil for garnish
Fleur de sel for garnish

Preparation

In a saucepan over high heat, brown the garlic and onions in the olive oil.
Add the tomatoes and cook for 3-4 minutes.
Add the stock or broth and bread cubes.
Simmer over medium heat for 5 to 10 minutes.
Season with salt and pepper to taste.
Using a fork, break up the bread and tomatoes.
Garnish each serving with bocconcini pieces and chopped basil.
Drizzle with very aromatic extra virgin olive oil and a sprinkle of fleur de sel.

CHEF’S NOTE

"Choose high-quality canned Italian tomatoes: they will be less acidic, with thicker juice. I prefer not to cook the basil, to ensure it keeps its “green” flavour. Good ingredients and a simple preparation: those are the secrets to a great recipe!

I like to keep any leftover bread. Once it’s a few days old, I slice it thin and toast it in the oven. That’s why this soup only takes a few minutes to make. Depending on which bread I use, I always discover new aromas. The aroma of a nice fougasse or even a sprouted-grain bread is simply irresistible".