Categories: Soup
Ingredients
- Handful of fresh basil
- 1 head of garlic, cloves separated, peeled
- 2 oz. Parmesan with rind
- 3 thick slices day-old bread with crusts, torn into 1-inch pieces
- 1/3 cup olive oil, plus more for drizzling
- Kosher salt, black pepper
- 3 lb. ripe tomatoes, cored, cut into large pieces
Directions
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Pluck basil leaves from stems. Place stems and any large leaves in a large saucepan along with 2 or 3 larger garlic cloves; cover with 3 cups water. Set aside remaining smaller basil leaves. Cut Parmesan away from rind and add rind to pan; set cheese aside. Bring liquid to a bare simmer over medium heat, then reduce heat so mixture is steaming. Let ingredients steep while you start the soup.
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Preheat oven to 375. Spread out 1 cup bread on a small rimmed baking sheet, drizzle lightly with oil, season with salt and pepper, and toss to coat. Toast until edges are crisp but centers are still chewy, 8-10 minutes; set croutons aside.
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Meanwhile, slice remaining garlic cloves. Heat 1/3 cup oil in a medium pot over medium and cook garlic, stirring occasionally, until evenly golden brown and softened, about 2 minutes. Season generously with salt and pepper. Add tomatoes to pot and cook, stirring energetically with a wooden spoon now and then, until tomato juices are bubbling, 6-8 minutes. Taste and season with more salt and pepper, then add remaining 3 cups bread. Stir to coat, then strain basil stock into tomato mixture and bring to a simmer. Cook ,whisking occasionally, until bread disintegrates into a porridgelike texture and soup is velvety and thick, 10-12 minutes.
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Finely grate reserved Parmesan and whisk half into soup along with reserved basil. Cook, stirring, until soup is thickened and looks shiny, about 2 minutes. Taste and season with more salt and pepper as needed.
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Divide soup among bowls and top with reserved croutons, remaining Parmesan, and a drizzle of oil.