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TOMATO AND BREAD SOUP




Source of Recipe


"Venturesome Vegetarian Cooking" by J.M. Hirsch and Michelle Hirsch


List of Ingredients




3 tablespoons extra-virgin olive oil
2 medium carrots, ends trimmed, cut into matchsticks
1 medium onion, diced
2 cups corn kernels
5 large tomatoes, diced, with juice
1/4 cup chopped fresh basil leaves
1 tablespoon powdered galangal
Sea salt and freshly ground black pepper, to taste
5 cups vegetable broth
1 teaspoon paprika
1/2 pound loaf stale bread, cut into cubes

Recipe



Combine the oil and carrots in a large stockpot and saute over a medium flame 3 to 4 minutes. Add the onion and corn and saute until onion is soft, about 6 minutes.
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. Stir in the bread and cook another 2 minutes. Cover and remove soup from the stove. Let stand 15 minutes before serving to allow flavors to combine.
Makes 4 servings.