Recipe: Roasted Tomato Soup Thickened with Bread

Ingredients

enough to fill a sheet tray tomatoes, halved if large, left whole if cherry or grape
1 unit onion, peeled and chopped into big chunks
1 unit shallot, peeled and chopped into big chunks
1 head garlic, cloves removed and peeled
a few carrots, peeled and cubed
to taste olive oil
to taste teaspoon kosher salt
to taste teaspoon fresh cracked pepper

3–4 slices bread (French or Italian)
about 2 cups chicken stock (or water), preferably homemade or a low-sodium variety
1 bunch fresh basil
to taste teaspoon crushed red pepper flakes
optional Shaved Parmigiano Reggiano and crusty bread for serving

Preheat the oven to 300ºF and line a rimmed sheet tray with all the vegetables in a single layer, drizzling olive oil and seasoning with salt and pepper.
Roast the vegetables for about three hours until they are soft and slightly caramelized.
Slice the bread into ½-inch thick pieces and allow it to dry out or toast briefly.
Once the vegetables are done, transfer them to a pot with chicken stock and bring to a simmer, adding salt and crushed red pepper flakes.
Break two slices of bread into medium-sized cubes and add them to the pot, then puree the soup roughly until slightly chunky, adjusting consistency with more stock or bread as needed.

Servings

4-6

Calories

250

Total fat

Total carbohydrates

35g

Total protein

Sodium

400mg

Cholesterol

0mg