Roasted Tomato-Bread Soup

I had a perfect light but hearty dinner planned for tonight. Is that possible? Yep! Answer? Soup! Soups always seem to really fill me up, even when there isn’t much to them.

2011

Roasted Tomato-Bread Soup

Ingredients
  • 4 cups thinly sliced onions (half of ours were diced due to miscommunication between me and my sous chef!)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 cups cherry tomatoes, halved
  • 1/2 cup thinly sliced garlic, (that’s 2 WHOLE heads, yes HEADS of garlic!) plus 1 whole clove, peeled and halved
  • 3 4 cups reduced-sodium chicken broth or vegetable broth
  • 6 slices whole-grain country bread
  • 2/3 cup chopped fresh basil
  • 6 tablespoons finely shredded Parmesan cheese

Preparation

  1. Preheat oven to 450°F.
  2. Toss onions, oil, salt and pepper in a 9-by-13-inch pan. Roast the onions, stirring once or twice, until starting to brown, about 20 minutes.
  3. Stir in tomatoes and 1/2 cup garlic and continue roasting, stirring once, until the tomatoes are falling apart and beginning to brown in spots, about 20 minutes more.
  4. Transfer the onion-tomato mixture to a large saucepan. Add broth. Bring to a simmer over medium-high heat. Remove from the heat and cover to keep warm.
  5. Meanwhile, place bread on a large baking sheet and bake until toasted, about 10 minutes. Rub both sides of the toasted bread with the halved garlic clove. (Discard remaining garlic.) Toast bread. 😉
  6. To serve, place a piece of toasted bread in a shallow soup bowl. Ladle about 1 cup soup over the bread. Sprinkle with basil and cheese and serve immediately.

This was pretty tasty! And easy to make after all the chopping was done. 😉

2016 2013 2019

And as promised, here are the Lady Gaga videos. Unfortunately, they are pretty crappy. My little point and shoot camera sucks for this kind of thing. Oh well.

G’night!

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