Paper Palate

I seem to have a special fondness for Australian magazines that I can’t quite explain.  I’ve gushed about Donna Hay before, but in case you haven’t heard of it, I’d like to introduce a new player onto the scene.  Delicious magazine, which publishes a UK edition, and at one point also put out a US edition (although I’m not sure it took off, and they may have pulled the plug on it—it’s been awhile since I’ve seen it), also puts out an Australian edition, to which I subscribe.

They have features on Australian (and some UK-based) chefs, including Nigella Lawson, Rick Stein, and Bill Granger, and columns like Tuesday Night Cooking, and Real Fast Food, which are just a joy for those of us who must plan and cook a dinner at the speed of light.  There are strong Asian and Italian influences in the food, but they also do an issue devoted to French food, and “mod oz” recipes that are a fascinating look at how the Australian food scene has evolved.

Recently I decided to make the Tomato Bread Soup from the April issue.  April, of course, is smack in the middle of Australia’s autumn, so the recipe features start to be more heavier, heartier fare.  However, since it was made with canned tomatoes, this soup is a perfect transition piece for either end of summer.  It’s autumn and the days are getting shorter and chillier and you want some nice warm soup?  Perfect.  Or it’s spring, and the days are getting longer, but they’re still chilly and it might even be raining and you want some nice warm soup?  Here you go.

The recommended garnish is for torn basil and a drizzle of good olive oil, which would be lovely, I’m sure, but I used a swirl of homemade pesto sauce because I had it on hand. 

Tomato Bread Soup
from Delicious magazine, April 2008
serves 4-6 people who want something warm, bright, and versatile

2 tablespoons olive oil
1 small onion, chopped
2 cloves of garlic, chopped (more to taste)
2 14oz cans of diced tomatoes
2 cups vegetable or chicken broth
1 loaf stale Italian bread, crusts removed, insides torn up
Salt and pepper, to taste
Garnish of choice

Saute onion and garlic in olive oil over medium heat for 8-10 minutes, until soft, but not browning. Add tomatoes, and let cook 8-10 minutes more until tomatoes start to break down. Add broth, bring to a boil, then reduce to a simmer and cook for 10 to 15 minutes until reduced slightly. Add bread and cook 20-25 minutes until thick. Season with salt and pepper. The consistency should be something like porridge. Add more broth if necessary.

I also found that my bread wasn’t quite stale enough, so I broke out the stick blender. A food processor or a traditional blender could also be called into service, but don’t overdo the blending—the idea is to have a thick, rustic feel to the soup.

Garnish as desired. The original recipe calls for another tablespoon or so of really good olive oil, plus half a dozen leaves of basil torn up, per bowl.