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subscribeComfort Soup
November 6th, 2008
Grilled cheese & tomato soup was a favorite lunch growing up. It’s been ages since I’ve eaten that soup from the can (although grilled cheese is still a friend). Ant came across this recipe for Bread & Tomato Soup, & it is quite good. Throw some tomatoes in a big pot & hunker down on a crisp Fall evening. (Make it an homage to the good old days & grill yourself a cheese sandwich too.)
From Serious Eats Bread & Tomato Soup
–Serves 4–
1 lb. cherry tomatoes
3 cloves garlic, peeled & finely sliced
large bunch of fresh basil (leaves picked & stalks finely chopped)
3 T. olive oil plus more for drizzling
sea salt & freshly ground black pepper
28-oz. can tomatoes
2 large handfuls of stale good-quality bread, torn into chunks
First, preheat the oven to 350°. Prick the cherry tomatoes & put them in a bowl with one sliced garlic clove, a good drizzle of olive oil, & 5 or 6 basil leaves. Toss to combine, then spread the mixture on a tray & roast in the oven for about 20 minutes. Tomatoes should be collapsed & slightly shrunken.
Next, in a soup pot, heat the olive oil over medium heat. Add the basil stalks & remaining garlic & cook until softened, about 2 minutes. Add the canned tomatoes (with their juice) & an additional half can of water. Use a wooden spoon or kitchen scissors to break up the tomatoes. Bring the soup to a boil, then simmer for 15 minutes.
Then, add the torn-up bread chunks to the pan, along with the rest of the basil, torn. (Reserve a few bail leaves for garnish.) When the roasted tomatoes are done, scrape them into the soup pot with all their juices. Stir into the soup. The consistency should be thick.
(We knew we’d have leftovers so we just stirred the bread chunks into our own bowls.)
Lastly, dish into bowls & drizzle with olive oil. Top with basil leaves, serve, & enjoy.
