This tasty and substantial soup makes good use of a late-summer glut of tomatoes if you happen to be a tomato grower; or alternatively, you could even pop in some green tomatoes that haven't quite managed to ripen up. Make sure to break the bread up into nice big uneven chunks and if it's a little too fresh, just leave it out to dry a little before you bake it.
4tbsp olive oil
2 medium onions, peeled, halved and cut into rough 1cm chunks
4 cloves of garlic, peeled and crushed
tbsp savoury or thyme leaves
tbsp tomato purée
1ltr vegetable stock
10 firm red or green tomatoes, or a mixture
A couple of thick slices of sourdough bread, broken into rough chunks
2-3tbsp freshly grated Parmesan
2tbsp chopped chives
Salt and freshly ground black pepper
Heat a couple of tablespoons of the olive oil in a heavy saucepan and gently cook the onions and garlic for 2-3 minutes until soft. Add the savoury, tomato purée and stock, season and simmer for 30 minutes. Meanwhile, score the tops of the tomatoes with a sharp knife, plunge into boiling water for about 10-12 seconds, then transfer into a bowl of cold water. Remove the skins, halve them and squeeze out the seeds. Cut them in half, then each half into 4 or 6 chunks and add to the soup and simmer for about 10 minutes.
Preheat a grill to maximum, toss the pieces of sourdough in the rest of the olive oil and lay on a tray. Scatter with the cheese and toast until lightly coloured, turning them as they are cooking.
To serve, add the chives to the soup and serve with the croutons on top.Reuse content