Recipe 31: Tomato and Bread Soup

Recipe 31:
Tomato and Bread Soup

3 Tbs extra virgin olive oil
2 medium carrots cut into matchsticks
1 med onion, diced
2 cups corn kernels
5 large tomatoes, diced, with juice
1/4 cup chopped fresh basil leaces
1 Tbs powdered galangal (specialty spice, can substitute powdered ginger)
sea salt and freshly ground black pepper to taste
5 cups vegetable broth
1 tsp paprika
1/2 lb loaf of stale bread cut into cubes

Combine oil and carrots in a large stockpot and sauté over a medium flame 3-4 minutes. Add the onion and corn and sauté until onion is soft, about 6 min. Stir in the tomatoes and their juice. Add the basil and galangal and bring to simmer. Season with salt and pepper. Add the broth and paprika and increase the temperature to medium-high.

Simmer 10 minutes then stir in the bread and cook another 2 minutes. Cover and remove soup from stove. Let stand 15 minutes before serving.


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