Tomato Soup with Salami and Garlic Bread

Ingredients:

6 fresh tomatoes
1 tin can’s worth of crushed tomatoes
1 loaf of plain white bread
1 yellow onion
2 cloves of garlic
1 tablespoon of vegetable bullion
Grana Padano cheese
Sliced Salame Felino
Oregano
Basil
Black Pepper
Sea salt
Extra virgin olive oil

Step 1:

Tomato skin in your soup will curl up and form stringy filaments, so first off we'll remove the skin of the tomatoes. Boil some water:

Step 2:

prick the tomatoes with a fork a couple of times each. This will prevent them from splitting open when being boiled.

Step 3:

Put the lid on and boil the tomatoes vigorously for about one minute, then put them in a colander and wash them with cold water.

Step 4:

The skin should come right off. Cut off that hard end of them as well. Now, let's leave the tomatoes for a bit and do the base for the soup.

Step 5:

Finely chop the onion and garlic.

Step 6:

Pour a good couple of tablespoons of olive oil into the saucepan and heat it up. Add the onion and garlic.

Step 7:

When the onion is slightly golden, take the tomatoes and squeeze them with your fists over the saucepan. Unlike me on the picture, you want to use your other hand to sheild this squeeze-o-rama - or risk getting mashed tomato all over your kitchen.

Step 8:

Tomatoes in the pot:

Step 9:

Next, pour in the tinned tomatoes to further increase the flavour.

Step 10:

Chop the Salame Felino roughly, or skip the salami if you want to make the dish vegetarian.

Step 11:

Add the salami to the soup:

Step 12:

Add the basil, oregano, black pepper and vegetable bullion. The salami and bullion is pretty salty in itself, but be sure to taste the soup to see if it needs any further salt. The sheer amount of tomatoes used in this dish might just require it.

Step 13:

Chop the loaf of bread in half.

Step 14:

Scoop out the innards of it into the soup. Save the other half though, we'll make use of it later.

Step 15:

Shred a good handful of Grana Padano cheese. At this stage, if the consistency of it is too thick, just add a glass of water.

Step 16:

Add the cheese to the soup.

Step 17:

Now, let that simmer on low heat while we take on the garlic bread. Slice up the un-scooped loaf half and put your oven on 392 degrees Fahrenheit.

Step 18:

Let's mix up the garlic oil for the bread. It consists of the following:
A few tablespoons of olive oil
A squeezed clove of garlic
a pinch of oregano
a pinch of basil
a good pinch of salt

Step 19:

Smear the oil over the sliced bread and put it into your oven. After 3-5 minutes or so it should look like this. Crispy and nice. MMM GARLIC!

Step 20:

Serve with what's left of the salami, you can use it as topping for the garlic bread. Enjoy!