1/2 C. extra virgin olive oil

1/2 pound leeks, white bulb only, finely diced

12 basil leaves, minced

3 C. hot chicken or vegetable broth

3/4 tsp. fine sea salt

Grinding black pepper

3 C. stale bread cut into 1-inch cubes

 

Puree tomatoes in a food processor until smooth. Pour mixture into a fine sieve placed over a large bowl. Strain juice by pressing down with a wooden spoon; discard seeds and skins. Set aside. Heat 1/4 C. of olive oil in a large soup pot, stir in leeks and half the basil and cook until leeks soften. Stir in tomato juice, broth, salt, and pepper and cook over medium heat for 5 minutes. Cover pot and remove from heat. Heat remaining olive oil in a large sauté pan. Stir in remaining basil and bread cubes. Brown bread quickly over medium heat. Stir cubes into soup. Cover the pan and allow bread to absorb liquid. When ready to serve, slowly reheat the soup. Pass extra virgin olive oil to drizzle on top.

 

 

Yield:

Calories:

Fat:

Fiber: