Wednesday, March 13, 2013

Roasted Tomato-bread soup

This recipe is a take on a classic tomato soup. It's another one of Claire Robinson's recipes that I really liked. It's kind of a nice variation of tomato soup- grilled cheese kind of meal, when you have everything on hand but the cheese. It's a great lunch meal and perfect for kids!

Roasted Tomato-bread soup

1 lb fresh tomatoes, quartered (the original recipes calls for seeding the tomatoes, but I don't mind the seeds, so I don't usually seed them)
3 Tbsp garlic-infused olive oil (if you don't have any, just saute some garlic in a bit of olive oil for a couple minutes - you just made garlic olive oil)
1/2 C fresh basil, chopped
1 28 oz can crushed tomatoes
1 1/2 C water
3 C day-old sourdough baguette torn into 1/2 inch cubes
salt and pepper

Preheat the oven to 400 degrees.

Quarter the tomatoes, toss them with 2 Tbsp of olive oil, salt and pepper and roast in the over for 15 minutes.

Meanwhile, heat the remaining olive oil in a saucepan, add the basil and cook while stirring for about 30 seconds.

Add canned tomatoes with their juices, then add the water into the can to gather the remaining juices and add into the saucepan too.

Bring to a boil, reduce to simmer, add some salt and cook for about 15 minutes.

In the meantime, cut the bread into small cubes.

Remove the roasted tomatoes out of the oven

Add them into the soup and blend with an immersion blender or in portions in a regular blender.

If you are planning on eating the soup right away, add in the cubed bread and cook for another 2 minutes. If you are cooking for later, or especially a day in advance, do not add the bread. Just before you're ready to eat it, heat it up and add the bread then. Stir all together.

Top with some fresh basil and enjoy!

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