Tomato Bread Soup With Anchovy Olives

Warm up from the inside out with this delicious tomato soup.

The ingredient of Tomato Bread Soup With Anchovy Olives

• 1 large red onion finely chopped
• 2 garlic cloves crushed
• 1l 4 cups massel vegetable liquid stock
• 2 400g cans italian diced tomatoes
• 1 3 450g loaf day old continental crusty bread crusts removed cut into 1cm pieces
• salt freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 tablespoon finely grated grana padano cheese
• 1 tablespoon roughly chopped fresh continental parsley
• 6 anchovy stuffed green olives finely chopped

The Instruction of tomato bread soup with anchovy olives

• place the onion garlic and 80ml 1 3 cup of the stock in a medium saucepan bring to the boil over medium high heat reduce heat to low and cook covered stirring occasionally for 5 minutes or until onion is soft
• add the tomatoes and remaining stock and bring to the boil over medium high heat reduce heat to low and cook covered stirring occasionally for 15 minutes
• stir in the bread and season with salt and pepper cook gently over low heat stirring occasionally for 5 minutes or until mixture thickens
• meanwhile to make the topping combine the cheese parsley and olives in a small bowl
• to serve ladle the soup into serving bowls and sprinkle with the topping drizzle with the oil and serve immediately

Nutritions of Tomato Bread Soup With Anchovy Olives

calories: 219 88 calories
calories: 8 grams fat
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calories: 28 grams carbohydrates
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calories: 9 grams protein
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