bread and tomato soup

You guys. It’s chilly outside in here in NYC. It snowed this past Saturday. The heavy duty blanket has been pulled down from the top of the closet (much to Court Kitty’s disapproval, he hates it when we mess with “his” closet). I’m wearing Moose’s socks around the apartment instead of just flip flops. I made soup.

That’s how you know I’m serious about cold weather nesting. I make soup.

This soup is from Jamie Oliver and even though I cut the quantity of oil in half, it still turned out great. I think that adding the stale bread transforms what could be called a summer soup into a thick, comforting soup that’s perfect for chilly fall days.

Bread and Tomato Soup
Recipe adapted from Jamie Oliver
Makes 4 servings
Printable recipe

Ingredients:

  • 1 pound ripe grape tomatoes
  • 3 garlic cloves, peeled and diced
  • 1 cup fresh basil
  • 5 tablespoons extra virgin olive oil
  • sea salt, sprinkled to your preference
  • fresh ground black pepper, sprinkled to your preference
  • 1 28 ounce can of whole tomatoes*
  • 2 large handfuls of thick, stale bread

*If you’re worried about BPA, try whole tomatoes from Eden Foods

Preheat your oven to 350 degrees Fahrenheit and grab your pretty little grape tomatoes. If you want to keep the grape tomatoes whole in your soup (that’s what I did, I like big bites), take a toothpick and poke a hole into each tomato.

 

Feel free to chop up the grape tomatoes if you want to use smaller pieces in your soup. Just skip the toothpick poking step if that’s the case and slice them up instead.

Chop up your basil

And toss the grape tomatoes, 1 diced garlic clove, and 1/4 of the basil into a small roasting pan. Stir in two tablespoons of oil and sprinkle with salt and pepper.

Stick the pan in the oven and let the tomatoes roast for 20 minutes.

In the meantime, place the remaining garlic, basil and oil in a large pot

and cook on medium-high for 2-3 minutes, softening the garlic.

Pour in the canned tomatoes, then fill the empty can with water and pour the water in, as well

Break apart the tomatoes with a spoon and bring the soup to a boil.

Reduce to a simmer and let the soup cook for 20 minutes.

Remove the grape tomatoes from the oven

And add them to your pot of soup.

Reduce the heat to low so that the soup is barely simmering, and add in large pieces of the stale bread. Be sure that the bread is stale. Fresh bread will just turn to mush.

Let the soup simmer for another 10 minutes. Try a taste and add more salt and/or pepper if you wish.

Remove from heat and serve immediately

So cozy!

6 thoughts on “bread and tomato soup

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>