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.
- 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 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.
- 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.
- Prep Time: 10 minutes plus chilling
- Cook Time: 45
- Category: Soups
- Cuisine: Meals
Keywords: Tomato, Soup, Midweek Meals,