Roasted Tomato and Bread Soup
Ingredients
The vegetables
-
3
lbs
tomatoes
-
1
large
onion
-
1
large
shallot
-
1
head
garlic
-
1
large
carrot
The seasoning and liquids
-
3
tablespoons
olive oil
-
1
teaspoon
kosher salt
-
2 to 3
cups
water
-
1
bunch
fresh basil
-
to taste
crushed red pepper flakes
The bread
-
4 to 5
oz
bakery style bread or peasant bread
For serving (optional)
-
to taste
Shaved Parmigiano Reggiano
-
to taste
olive oil
Instructions
- Preheat the oven to 300ºF and prepare a sheet tray with the vegetables in a single layer, drizzled with olive oil, salt, and pepper.
- Roast the vegetables for about three hours, checking after two hours for doneness.
- While the vegetables roast, toast the bread to dry it out without browning it.
- Once the vegetables are done, transfer them to a pot with 2½ cups of water and bring to a simmer slowly.
- Season the soup with salt and crushed red pepper flakes, then add the basil and break one slice of bread into cubes.
- Puree the soup roughly, adding more bread if necessary for texture, and adjust consistency with additional water as needed.
- Serve with a drizzle of olive oil and shavings of Parmigiano Reggiano.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
500mg
Cholesterol
5mg
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