Roasted Tomato-Bread Soup

Roasted Tomato-Bread Soup

Ingredients

• 4 cups (about 6 medium) ripe tomatoes, halved
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 2 cups stale bread, cubed (preferably crusty bread)
• 1 tsp dried basil (or 2 tsp fresh basil, chopped)
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 tbsp balsamic vinegar (optional, for depth)
• 2 tbsp heavy cream or coconut cream (optional, for richness)
• Fresh basil leaves, for garnish (optional)

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Instructions

1. Roast the Tomatoes:

   • Preheat the oven to 400°F (200°C).
   • Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
   • Roast the tomatoes for about 20-25 minutes until they are softened and slightly charred.

2. Prepare the Soup Base:

   • While the tomatoes are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
   • Add the minced garlic and cook for another minute, until fragrant.

3. Blend the Soup:

   • Once the tomatoes are roasted, add them to the pot with the sautéed onions and garlic.
   • Pour in the vegetable broth and bring the mixture to a simmer over medium heat. Let it cook for about 10 minutes.
   • Add the dried basil and oregano and stir to combine.

4. Add the Bread:

   • Tear or cube the stale bread and add it to the soup, allowing it to soak in the broth. Stir occasionally to help the bread break down and become soft. Continue simmering for about 10 more minutes, until the bread is completely softened.

5. Blend the Soup (Optional for a Smooth Texture):

   • For a smooth soup, use an immersion blender to puree the mixture directly in the pot until creamy. Alternatively, you can transfer the soup to a blender in batches.
   • If you prefer a chunky texture, simply mash the bread pieces with a spoon or potato masher for a thicker, rustic soup.

6. Finishing Touches:

   • Stir in balsamic vinegar (if using) for added depth of flavor. Taste and adjust with more salt and pepper, if necessary.
   • If desired, swirl in some heavy cream or coconut cream for a richer, creamier texture.

7. Serve:

   • Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot with extra crusty bread on the side for dipping!

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Tips:

• If you don't have stale bread, you can toast fresh bread in the oven for a few minutes to achieve a similar effect.
• For a vegan version, skip the heavy cream or replace it with coconut cream or a non-dairy alternative.
• Roasting the tomatoes intensifies their flavor, but if you're short on time, you can skip the roasting and use fresh tomatoes directly in the soup.