This recipe makes 4 servings (main course)
- 3 medium golden onion — chopped
- 1 large bunch of fresh basil
- 1 cup extra virgin olive oil (I use Berio brand)
- 2 cans of whole peeled tomatoes (I use Flora Brand)
- 1 loaf stale Italian or Ciabatta bread (I use Wegman’s bakery’s bread)
- salt, ground black pepper and crushed red peppers to taste
- 2 beef bouillons (I use Knorr Brand)
- Heat the olive oil in a large pot and add the chopped onions, the bouillon, the crushed red pepper and the basil stalks. Stir and gently fry until the onions turn golden.
- Mash the canned tomatoes in a food processor; rinse out the cans with a little bit of water, and add that to the mashed tomatoes.
- Add the mashed tomatoes to the golden-fried onions. Bring to the boil and simmer for 30 to 40 minutes.
- Meanwhile soak the stale bread in some water and tear it into thumb-sized pieces. When the pieces of bread are softened, take them out and squeeze them to drain the excess water. Add them to the pot.
- Mix the soaked bread into the soup, and season to taste. Let the soup sit on a low flame for 50 minutes to 1 hour and keep stirring it frequently.
- Once you achieve a silky, thick texture, the soup is ready to be served! Pour the soup into bowls, and garnish with fresh basil leaves and a generous drizzle of extra virgin olive oil.