John Myers
Soups: Bruschetta Soup
The perfect soups: bruschetta soup recipe with a picture and simple step-by-step instructions.
- Leftover bruschetta
- 10 piece Cherry tomatoes
- 1 piece Onion
- 1 piece Tart apples
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Grained vegetable broth *
- 1 teaspoon Sugar
- 1 tablespoon Tomato paste concentrated three times
- Salt and pepper
- 1 tablespoon Extra virgin olive oil
- 1 piece Butter
- 1 piece Fresh basil
- Our favorite Italian spoiled us with an original Sicilian bruschetta on our last visit. Unfortunately, he exaggerated a bit and there was almost a whole serving left over. What to do? said Zeus. That’s far too good to dispose of. So I slept on it for one night and then the following recycling occurred to me. It’s actually not a recipe, just an idea of what to do with such a residue.
- Immediately after coming home, scrape the tomatoes – seasoned with garlic, onions, thyme and basil – from the bruschetta bread and put in the fridge. Let the bread – it is damp – dry a little overnight at room temperature.
- The next day, peel the onion and apple and cut into small pieces. Halve the tomatoes. Cut off the soft parts of the bruschetta bread and cut the rest, which is still firm, into large cubes.
- Heat olive oil in a saucepan and fry the onion, apple and onion pieces in it. Add half of the bruschetta tomatoes, sugar, vegetable stock and the breadcrumbs, fill up with water and let the whole thing simmer gently for at least an hour with the lid closed. Then puree everything. Stir in tomato paste and pepper.
- Toast the bread cubes in olive oil and butter until crispy. Chop the basil and pour the soup into preheated plates. Garnish with bread cubes and basil.
- * Link to spice mixes: Grained vegetable broth reloaded – easy to make yourself
Facebook Comments