In an effort to find a meatless, detox meal after the long weekend of grilling and eating out, I stumbled upon this easy fix at Epicurious.  Tons of antioxidants in the tomatoes and a great way to use leftover bread. 

 

Leftover bread

Olive oil

3 cloves garlic smashed

An onion finely chopped

A handful of fresh basil torn

6-8 tomatoes peeled and diced or two cans

(toss in boiling water for a bit to peel easily)

4 cups chicken or veg stock

Salt and pepper

Toast 4 or 5 slices of bread then break into pieces.  Heat some olive oil over medium heat. Cook garlic and onion for 5 minutes. Add basil and cook for 1 minute. Stir in the tomatoes and bring to a boil. Cook at a low boil for 13 to 15 minutes, stirring frequently.

Stir in the stock, bread, salt, and pepper. Return to a boil. Now simmer for 15 minutes. Stir to break down bread until mushy.  Let soup sit for 10 minutes. Serve with a splash of good olive oil, salt and pepper.  Feeling better already.