Tomato Soup | Cooking Italian with Joe

stale bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread adds fiber and nutrients.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy.

Prep the onion by cutting off the top and bottom, then cutting it in half and slicing it into medium pieces.

Roll up the basil leaves and slice them into thin strips.

Smash the garlic cloves, peel them, cut off the ends, and chop them.

In a medium saucepan, heat about 1/3 cup of olive oil and 2-3 tablespoons of butter until melted.

Add the chopped onion, garlic, and basil to the saucepan and cook for 5-8 minutes until the onions are soft and translucent.

Add the 28 ounces of San Marzano tomatoes to the saucepan and stir.

Pour in 1.5 cups of chicken stock and bring to a simmer.

Add 4 tablespoons of mascarpone cheese, 1/8 teaspoon of cinnamon, and 1/4 teaspoon of red pepper flakes to the mixture.

Season with sea salt and freshly ground black pepper to taste.

Add pieces of ciabatta bread to the soup and stir until absorbed and softened.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens