Italian Bread Soup

When I prepared Samosa bread cups and Shahi tukra, I had lots of bread crusts left and I didn’t want to waste them as they were in large quantity. I remembered this soup recipe from Jeyashri’s site and made use the bread crusts for making this soup. I additionally added tomatoes to this soup along with tomato ketchup and used olive oil instead of butter. It came out well with creamy consistency. In case, if you don’t have bread crust, you can also use leftover bread slices for making this soup.

Basic Information:

Preparation Time: 10 minutes

Cooking Time: 20-25 minutes

Serves: 4 people

Ingredients:

Bread slices – 5 – 6 nos (leftover, side crust would do. I used 3 breads and crust from 6 bread slices)

Ripe Tomato – 3 nos, medium size, finely chopped

Onion – 1 nos, small size, finely chopped

Garlic – 5 cloves, finely chopped

Olive oil – 1 tablespoon

Red chilli flakes – 2 teaspoons

Salt – to taste

Tomato ketchup – 2 teaspoons

Oregano – 1/2 teaspoons

Water – 3-4 cups

Black pepper powder – as required

Method:

1) In a saucepan, heat oil. When it is hot and not smoking, add garlic and onion. Saute till they become golden brown.

2) Add tomato and continue sauteing. Saute till the tomatoes are mashed well.

3) Add red chilli flakes and salt. Mix well.

4) Add bread slices now and saute it again.

5) Add a cup of water and mix well. Cover and cook till the bread slices become soft and mussy. Add tomato ketchup. Mix well.

6) Allow it to cool and blend it to a smooth paste.

7) Add remaining cups of water to the blended paste and heat it again. Increase or decrease the water quantity as per your desired consistency.

8) Add oregano and mix well. Taste and adjust the spice and salt level.

9) Bring to boil. turn the flame off.

10) Serve hot by sprinkling black pepper powder.

Notes:

1) The soup has slightly thick consistency. If you want, you can add more or reduce water as per personal preference.

2) Add Italian seasoning if your prefer.

3) Increase the tomato quantity if you prefer.

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