Charred Tomato Soup with Cheesy Garlic Bread
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 30 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 68 milligrams
- Sodium
- 1028 milligrams
- Carbohydrates
- 44 grams
- Dietary Fiber
- 5 grams
- Sugar
- 10 grams
- Protein
- 15 grams
- Total: 40 min
- Active: 40 min
Ingredients
2 pounds red tomatoes (about 6), cored and halved
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
6 slices applewood-smoked thick-cut bacon, chopped
1 white onion, sliced
6 cloves garlic (3 smashed, 3 finely grated)
2 tablespoons tomato paste
1 large sprig basil, plus torn leaves, for topping
4 tablespoons unsalted butter, at room temperature
6 tablespoons grated Parmesan cheese
1/2 loaf soft Italian or French bread, split lengthwise
2 tablespoons heavy cream, plus more for drizzling
Directions
- Preheat the broiler with a rack about 6 inches from the heat source. Rub the tomato halves with the olive oil on a rimmed baking sheet; season with salt and pepper. Broil, turning once, until charred, 8 to 10 minutes. Preheat the oven to 450 degrees F.
- Cook the bacon in a large pot over medium heat, stirring, until crisp, 8 minutes. Remove to paper towels. Add the onion and smashed garlic to the pot, season with salt and pepper and cook, 3 to 5 minutes. Stir in the tomato paste and cook, 2 minutes. Add the tomatoes and any juices along with the basil sprig. Cook until the tomatoes lose their shape, 3 to 4 minutes. Add 3 cups water, bring to a simmer and cook until thickened, 10 to 15 minutes.
- Mash together the butter, grated garlic, 2 tablespoons Parmesan and a pinch each of salt and pepper. Spread on the bread; sprinkle with 2 tablespoons Parmesan. Bake until toasted, about 10 minutes. Cut into pieces.
- Discard the basil and puree the soup. Stir in the heavy cream and remaining 2 tablespoons cheese. Divide among bowls. Top with heavy cream, the bacon and torn basil. Serve with the garlic bread.