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Roasted Tomato and Bread Soup Recipe

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4.2 from 12 reviews

This Roasted Tomato and Bread Soup is a comforting and flavorful dish made by slow-roasting tomatoes and vegetables to deepen their natural sweetness, then blending them with toasted bread to create a rich, chunky soup. Finished with fresh basil and optional Parmigiano Reggiano, it’s a rustic meal perfect for cozy days.

Ingredients

Vegetables

  • 3 lbs (1.36 kg) tomatoes (halved if large, whole if cherry or grape)
  • 1 onion, peeled and chopped into big chunks (9.5 oz | 256 g)
  • 1 shallot, peeled and chopped into big chunks (3⅛ oz | 88 g)
  • 1 head garlic, cloves separated, peeled, and lightly smashed (1.5 oz | 42 g)
  • 1 large carrot, unpeeled, roughly chopped (2 oz | 55 g)

Other Ingredients

  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • Fresh cracked pepper, to taste
  • 4 to 5 oz (135 g) bakery style bread or peasant bread (a couple slices)
  • 2 to 3 cups water
  • 1 bunch fresh basil (1 oz | 28 g)
  • Crushed red pepper flakes, to taste
  • Shaved Parmigiano Reggiano, for serving (optional)
  • Additional bread for serving (optional)
  • Olive oil for drizzling (optional)

Instructions

  1. Roast the vegetables: Preheat the oven to 300ºF. Arrange all the prepared vegetables on a rimmed sheet tray in a single layer. Drizzle with olive oil and season with 1 teaspoon kosher salt and freshly cracked pepper. Roast for about three hours, checking from 2 hours onward, until vegetables are soft and slightly caramelized.
  2. Toast the bread: Slice the bread into ½-inch thick pieces if not pre-sliced. Dry out the bread on the counter or toast it briefly in a toaster or in the oven for about 20 minutes. The goal is to dry the bread without browning it significantly.
  3. Simmer the roasted vegetables: Transfer the roasted vegetables to a pot and add 2½ cups of water. Bring the mixture to a gentle simmer slowly to avoid splattering. Cover and reheat over low heat if needed.
  4. Blend the soup: Season the simmering soup with additional salt and crushed red pepper flakes to taste. Add the bunch of fresh basil. Break one slice of toasted bread into medium-sized cubes and stir into the pot. Use an immersion blender or regular blender to roughly puree the soup so it remains slightly chunky. Add the second slice of bread if more thickness is desired. Adjust seasoning and thin with more water until the soup reaches the desired consistency.
  5. Serve: Ladle the soup into bowls. Drizzle with olive oil and garnish with shaved Parmigiano Reggiano and additional bread if desired. Serve warm and enjoy.

Notes

  • Slow roasting the vegetables at low heat intensifies their natural sweetness and flavors.
  • Drying out the bread before adding prevents it from becoming too soggy and helps thicken the soup.
  • The soup is traditionally chunky, but you can puree it smoother if preferred.
  • Crushed red pepper flakes add a gentle heat but can be omitted for a milder soup.
  • If you prefer vegan, omit the Parmigiano Reggiano garnish.
  • Use fresh basil for the best flavor; dried basil will not yield the same fresh aroma.

Find it online: https://glowcooks.com/roasted-tomato-and-bread-soup-recipe/