Soup on Sunday: Matthew White's Tomato Bread

Matthew and Holden on the Staton Island Ferry. Photo by Andrew French.

I thought it would be fun to start adding soup recipes from friends and loyal readers. One person that I knew would come through with a great recipe is fellow soup enthusiast and Texan Matthew White. Half of the the uber talented design firm White Webb, Matthew will soon add the title of author to his list of accomplishments.

Italy of my Dreams: The Story of an American Designer’s Real Life Passion for Italian Style, is now available for pre-sale from Pointed Leaf Press. I can assure you this is one for the bookshelf! Enjoy this Italian inspired soup.

Creamy Tomato and Bread Soup

1.5 liters of stock (veggie, chicken or beef, your choice)
4 tablespoons extra virgin olive oil
1 onion, peeled and chopped
1.2 kg very ripe tomatoes, chopped
300 g white bread, thinly sliced with crusts removed (should be stale and must be good quality bread)
3 garlic cloves, peeled and crushed
125 g freshly grated Italian Parmesan, plus extra for the table

Heat the stock in a large saucepan. Meanwhile heat oil in another large saucepan, add the onion and tomatoes. Saute over low heat for 10 minutes until soft. Push the mixture through a sieve and stir into stock. Add the bread and garlic. Cover and simmer gently for about 45 minutes until thick and creamy. Give the soup a good whisk every now and then to break up the bread. Be careful, as the soup can catch and burn on the bottom of the pan.

Stir in the Parmesan. Salt and pepper to taste. Serve in bowls with a trickle of rich olive oil, plus extra Parmesan on the side. Depending on the weather, it can be served hot, at room temperature or cold (but never ice-cold).