Total Time
30mins
Prep 0 mins
Cook 30 mins

I first made this over twenty years ago--a Marian Morash recipe from the 1982 Victory Garden Cookbook. It was good then; it's good now. A Basque recipe, one can substitute chicken or vegetable stock for the beef stock.

Ingredients Nutrition

Directions

  1. Blanch the garlic in boiling water for thirty seconds; run under cold water and drain.
  2. Peel and slice the cloves of garlic.
  3. Cook the onions and peppers in the oil for ten minutes until the onions are golden and the peppers are soft.
  4. Add the garlic and tomatoes.
  5. Cover the pan and cook over low heat for thirty minutes.
  6. Pour in the broth and bring to a boil.
  7. Tear the bread into large pieces and add to the boiling soup where it will disintegrate and thicken the broth.
  8. Adjust the amount of bread and broth to the desired thickness of the soup and salt and pepper to taste.
  9. Serve hot with grated cheese if you wish.
Most Helpful

5 5

So good! Next day poached eggs in the left overs, very nice!

4 5

A very thick, very tasty soup. I, too, had to use canned tomatoes; I'm sure it's better with fresh. The grated cheese adds to it. Next time I will try adding garbanzo beans as Jess4Freedom suggests; that sounds good. Thanks for posting!

4 5

Oh so good! I love garlic, so I had to tag this when I saw it. I am so glad I did. Just like any soup, it was even better the next day. I froze half of it for later too. I used canned tomatoes because they are not quite in season yet around these cold parts of Wisconsin, but I am for sure going to be making this again when they are back in season. I also added a drained can of garbanzo beans, just because I like them. Made and Reviewed for PRMR - Thanks! :)