Roasted Tomato-Bread Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 186
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 702
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
Ingredients
1 pound vine-ripened tomatoes, quartered and seeded
3 tablespoons garlic-infused extra-virgin olive oil, plus more for garnish
Kosher salt and freshly ground black pepper
1/2 cup finely sliced fresh basil leaves, plus more leaves for garnish
1 (28-ounce) can crushed tomatoes (recommended: San Marzano)
1 1/2 cups water
1/2 loaf sourdough baguette (day-old) or 1/4 loaf country bread, torn into 1/2-inch pieces (about 3 cups)
Directions
- Preheat the oven to 400 degrees F.
- Put the tomatoes on a rimmed baking sheet, toss with 2 tablespoons of the garlic oil and season with salt and pepper, to taste. Roast until the tomatoes are softened and the edges are beginning to brown, 15 to 20 minutes.
- Meanwhile, heat 1 tablespoon of the garlic oil in a saucepan over medium-high heat. Add the basil and stir for about 30 seconds. Add the canned tomatoes with their juice and the water; season with salt and pepper, to taste. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes. Stir in the bread and simmer for 2 to 3 minutes.
- Stir the oven-roasted tomatoes and any cooking juices into the saucepan and simmer for another 3 minutes. Taste for seasoning, adjusting if necessary, and ladle into serving bowls. Garnish with a drizzle of garlic olive oil and basil leaves.