Sunday, February 7

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).


mary said...

Yum, everything really fresh. Especially like the freshly grated Parmesan at the end.

Jessica Ryan said...

Sounds divine! Reminds me (very vaguely) of Spanish gazpacho as they often use bread in their soup as well.)

Anne said...

YUM! Can't wait to try this one. Thank you for the heads up on the book. I adore Italy.

Jay said...

I love tomato soup and this recipe sounds great. Thank you Matthew and Ronda.

Anonymous said...

sounds i just have to use math conversions....(kg, liters, etc). grrr.
very lazy yankee.

Style Maniac said...

Love your Sunday Soup Series ... particularly on a day-after-blizzard-day like today. I've seen many recipes for tomato-bread soup but this appeals to me for its simplicity and use of just a few really good ingredients. Plus, since we live just a short walk from the world's best bakery (Sarcone's in Philadelphia) we always seem to have odd bits of bread around. Yum, can't wait to try it out! (Thanks for the book tip, too.)

And So I Whisper said...

good idea! now to try it

Amy said...

Great recipes. Love your blog!Will definitely try!

Amy said...

Great recipes. Love your blog!Will definitely try!

cynthia - said...

I am making that for tomorrow. Snow coming into New England and that is the perfect soup for a snowy day!
Thanks - great idea putting recipes in!


Laura said...

I am such a massive fan of tomato rubbed on bread, how could I resist a soup made of those same two ingredients? Can't wait for those ripe tomatoes of summer...

La Petite Gallery said...

Crazy for Tomato Bisque Soup.

That sounds wonderful..

yvonne Thanks

My Galveston Cottage said...

It's definitely soup days around here...rainy and cold. Sounds de-lish. thanks -s

Destination Seaborn said...

Yummy, this recipe sounds delish! I can't wait to check out your other recipes and explore your blog for design inspiration.
I came over from Gift Wrapped Life. Lisa

debra@dustjacket said...

I just love that adorable photo.

We all need a fabulous Tomato soup recipe, thank you. I'm going to make the tortellini soup first, looks mouthwatering...Sande posted it at Gift Wrapped.

Apt. #34 said...

ok, that sounds delicious!