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Roast tomato & bread soup
Ingredients
2 kg
ripe tomatoes
½ a bulb
garlic
2
red onions
1 pinch
dried oregano
olive oil
olive oil
1 litre
organic vegetable stock
a few sprigs
fresh basil
1 x 280g
ciabatta loaf
red wine vinegar
red wine vinegar
extra virgin olive oil
extra virgin olive oil
Instructions
1
Halve the tomatoes and place cut-side up in a large roasting tray.
2
Break the garlic bulb into cloves. Peel and slice the onions into 3cm wedges, then scatter both into the tray.
3
Sprinkle with oregano, season with sea salt and black pepper, then drizzle with oil. Roast for 50 minutes to 1 hour, or until the tomatoes are soft and sticky.
4
Scrape everything from the tray into a large pan, picking out and squeezing in the garlic, discarding the skins.
5
Pour in the stock, then roughly chop and add the basil stalks with most of the leaves.
6
Cut the ciabatta loaf in half and tear one half into the soup. Bring to the boil, then simmer for 10 minutes.
7
Meanwhile, put a griddle pan on a high heat. Slice the remaining ciabatta and griddle until lightly charred on both sides.
8
Add 1 splash of red wine vinegar to the soup, then blitz with a hand blender until fairly smooth.
9
Ladle into bowls, drizzle with extra virgin olive oil and scatter with the remaining basil leaves, serving the griddled ciabatta on the side.
Notes
Nutrition Facts
(per serving)
Calories:
400 calories
Servings:
4 servings
Carbohydrates:
50 g
Fat:
20 g
Fiber:
8 g
Protein:
6 g
Sugar:
10 g
Meal Effort
Preparation:
15 minutes
Cook:
1 hrs 20 mins
Total:
1 hrs 35 mins