This soup recipe calls on bread for more than just dipping! Try using different varieties of Roberts bread to enhance the taste. We’ve used our soft brown bread here, but try malted wheatgrain slices for a richer flavour.
Ingredients:
Serves 2
2 tbsp olive oil
3 plum tomatoes chopped
3 slices Roberts Bakery brown or wholemeal bread, diced
1½ litres chicken stock
30g tomato purée
Large handful of fresh basil, chopped
Method:
- Heat the oil in a large saucepan. Add the tomatoes and sauté for 2 minutes
- Add the bread and sauté for a further 2 minutes
- Pour in the chicken stock, add the tomato purée, and stir well
- Leave the soup to simmer for 5 minutes
- Add the fresh basil and serve straight away.
