Roasted Tomato and Bread Soup

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! Is it weird that I celebrate the frost over the sun? I don’t even care, it just means I can eat this roasted tomato and bread soup every night!

Roasted Tomato & bread soup. The ultimate hug in a mug winter comfort food.

Adding bread into your soup may sound a bit weird, but it’s actually really delicious!  It works as a thickener where you’d usually 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.

Roasted Tomato & bread soup. The ultimate hug in a mug winter comfort food.

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.

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roasted tomato and bread soup

Roasted Tomato and Bread Soup


  • Author: Katie Deacon
  • Prep Time: 10 minutes plus chilling
  • Cook Time: 45
  • Total Time: -25535126.6 minute
  • Yield: 6 servings
  • Category: Soups
  • Cuisine: Meals

Description

Adding bread into your soup may sound a bit weird, but it’s actually really delicious!  It works as a thickener where you’d usually have something like potato or cream.


Ingredients

  • 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

Instructions

  1. Preheat your oven to 200C and grab a large roasting tray.
  2. Cut the tomatoes in half and arrange 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 caramelised.
  3. 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.
  4. 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.

Keywords: Tomato, Soup, Midweek Meals,

3 Comments

  1. Lucy @ Globe Scoffers
    November 15, 2016 / 9:35 pm

    This looks sooo good! I love your bowls. Thanks for sharing ��

    • Katie Bryson
      November 30, 2016 / 4:13 pm

      I would never have thought of using bread to thicken soup – I'm going to have to try it out!!! I absolutely loved roasted tomatoes in soup – such a beautiful flavour. Thanks for hooking up with Simple and in Season.

  2. Lisa Turner
    January 3, 2017 / 8:30 pm

    That looks and sounds divine. I do enjoy a nice thick bowl of tomato soup during the cold winter months. Thanks so much for sharing with NCR.

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