Rustic Bread, Tomato and Bocconcini Soup Recipe
Rustic Bread, Tomato and Bocconcini Soup
Flavors of Quebec
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Cooking time: 10 minutes

Difficulty: Difficult
Chef's Note

A recipe from Josée Fiset, co-founder of Boulangerie Première Moisson

"I like to keep leftover bread. After a few days, I slice it thinly and toast it in the oven. Then I can prepare this soup in a few minutes, and depending on the bread I use, it has different flavors every time. The aroma of a good fougasse or even sprouted grain bread is a real treat!

"I like hearty soups, particularly in winter. If you like thinner soups, add a little more broth.

"Use good-quality canned Italian tomatoes; they're not as acidic and the juice will be thicker.

"I prefer not to cook fresh basil so that it retains its 'green" flavor.

"Good ingredients, simply prepared - these are the secrets to a good recipe!"

For 4 servings

- 4 Tbsp. olive oil
- 3-4 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 750 ml (3 cups) Italian tomatoes, canned or fresh
- 750 ml (3 cups) veal or beef stock
- 625 ml (2 1/2 cups) day-old country bread, toasted
- sea salt and black pepper to taste

- 1 small bunch basil, chopped
- 4 bocconcini balls, cut into pieces
  1. In a saucepan, brown the garlic and onions in olive oil over high heat.
  2. Add the tomatoes and cook 3-4 minutes longer.
  3. Add the stock and cubed bread.
  4. Cook over medium heat for 5-10 minutes.
  5. Salt and pepper to taste.
  6. Break up the bread and tomatoes by crushing them with a spoon in the pot.
  7. Serve each serving of soup with a bowl of cut up bocconcini and some fresh chopped basil.
  8. Finish with a drizzle of aromatic extra virgin olive oil and a little fleur de sel.
More recipe ideas

In collaboration with Vitalité Québec magazine, February 2011 edition, and Première Moisson.

Photos: Tango
Artistic direction: Johanne Bouchard
Stylist and accessorist: Jacques Faucher

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