(6 servings)
Ingredients
- Olive oil
- 1 slice of thick bacon in small pieces
- 1 kg of onion Yellow of Parma thinly sliced
- 500 g ripe red tomatoes, seeded and skinless
- 1,5 liters of water
- Salt and pepper
- Mint or basil
- 6 slices of dry or toasted bread
- Sheep's cheese or grated parmesan
Prepare in advance
In a pot, brown the onions in the bacon and a little oil. Salt and pepper.
When the onions are softened (but not browned), add the chopped tomatoes and a few mint leaves (or basil, of your choice).
Cook for 10 minutes and add the water. Bring to a boil, then reduce heat slightly and cook for 1 hour.
Add salt and pepper as needed and pour soup into bowls.
Place a slice of dry or toasted bread, then drizzle with a drizzle of oil.
Cover with cheese. Add a little freshly ground pepper.
Wait a few minutes before serving to give the bread time to absorb the broth.
Cover photo credit: Umbriatourism
