A few mornings ago I was rudely awoken by a familiar sound, it was still dark outside and the faint 'shuck, shuck, shuck' came drifting through my bedroom window (yes, I sleep with the window wide open all year round). It took me a few minutes to realise that I was listening to the first car de-icing of the year. Hurrah, it's soup weather!
Adding bread into your soup may sound a bit wierd, but it's actually really delicious! It works as a thickener where you'd usualy have something like potato or cream.
I like to add chilli to any tomato based soup I make, I'm a bit of a spice fiend you see. If you like your food a bit milder, just leave it out.
Tomato soup it the ultimate comfort food in my books. It's like a hug in a mug, warm and delightfully thick.
What is your favorite soup to keep you warm during the Winter months? I'm always looking for soupy insperation.
Tomato and Bread Soup
- 1kg Tomatoes on the vine
- 1 bulb Garlic, peeled
- 1 red onion, chopped into wedges
- 750ml Vegetable stock
- 1 Bunch of basil
- 2tsp Chilli flakes
- 1 Loaf of ciabatta
- 1tbsp Balsamic Vinegar
- Drizzle Extra virgin olive oil
- Preheat your oven to 200C and grab a large roasting tray.
- Cut the tomatoes in half and arange them cut side up on the roasting tray. Sprinkle the chopped onion around the tomatoes followed by the peeled garlic cloves. Season with salt, pepper and drizzle with olive oil. Roast for 45 minutes until everything is nicely caramalised.
- Pour everything into a large saucepan followed by the stock. Roughly chop most of the basil, keeping aside a few of the smaller leaves for garnish, and add to the pan along with the chilli flakes. Tear half of the ciabatta loaf into the soup and simmer for 15 minutes.
- Add the balsamic vinegar to the soup before blitzing with a hand blender till nice and smooth. Check the seasoning and serve with the remaining ciabatta, toasted.
This post has been added to the No Croutons Required link up from Lisa's Kitchen and Tinned Tomatoes.