Roasted Tomato and Bread Soup
⏳ Time
1 hour 35 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Roasted Tomato and Bread Soup
Ingredients
- Tomatoes - 4 lbs
- Garlic - ½ head
- Spanish onions - 2 heads
- Oregano - a pinch
- Olive Oil - 1 fl oz
- Chicken Broth - 1 qt
- Fresh basil leaves - 3 sprigs
- Ciabatta - 9.9 oz
- Red Wine Vinegar - 1 tablespoon
- Olive Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Cut the tomatoes in half and place them cut side up on a large baking tray.
Step 3
Break the garlic into cloves. Peel and slice the onion into 3 cm wedges, then place them on the tray.
Step 4
Sprinkle with oregano, season with salt and black pepper, then drizzle with olive oil. Roast for 50 minutes to 1 hour or until the tomatoes are soft and sticky.
Step 5
Transfer everything from the tray to a large saucepan, picking out and squeezing the garlic, removing the skins.
Step 6
Pour in the broth, then roughly chop and add the basil stems with most of the leaves.
Step 7
Cut the ciabatta in half and add one half to the soup. Bring to a boil, then simmer for 10 minutes.
Step 8
Meanwhile, place a grill pan over high heat. Slice the remaining ciabatta and grill it in the pan until lightly browned on both sides.
Step 9
Add the red wine vinegar to the soup, then blend with an immersion blender until smooth.
Step 10
Ladle into bowls, drizzle with first-pressed olive oil, and sprinkle with remaining basil leaves. Serve the grilled ciabatta on the side.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.