Tuscan tomato soup

Ingredients for 4 servings:

• 1 kg tomatoes, ripe
• 350 g bread(s), stale
• 1 small jar of olive oil (extra virgin olive oil)
• 1 ½ liters of meat broth
• 5 cloves garlic
• 1 bunch basil, fresh
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Papa with tomato

Wash the tomatoes thoroughly, halve them, and remove the seeds. Chop them into small pieces and simmer in a saucepan for 10-15 minutes, stirring occasionally. Bring the broth to a boil in a second, larger saucepan. Meanwhile, toast the bread slices. Once the broth is boiling, add the bread slices and let them soften for a few minutes. Strain the tomatoes through a sieve and add them to the broth. Add the very finely chopped garlic cloves, salt and pepper, the whole basil stalks, and half of the olive oil. Mix everything gently and simmer over low heat for about 30 minutes, until the soup thickens. Remove the basil stalks and ladle the soup into a serving bowl or individual preheated soup bowls. Add a little freshly ground pepper and a little olive oil to each serving, and serve the tomato soup hot.