A good way to use up your leftover bread with this garlicky roasted tomato and onion soup! Tons of roasting flavours brings the soup to another level.
YIELD
6 servingsPREP
15 minCOOK
50 minREADY
68 minIngredients
Directions
Preheat oven to 450°F.
Toss together onions, oil, salt and pepper in a big bowl, spread onions evenly in a 9-by-13-inch pan.
Roast the onions, stirring once or twice, until starting to brown, about 20 minutes.
Add tomatoes and ½ cup garlic, spread evenly and continue roasting, stirring once, until the tomatoes are falling apart and beginning to brown in spots, about 20 minutes more.
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.
Meanwhile, arrange bread on a large baking sheet and bake until toasted, 8 to 10 minutes.
Rub both sides of the toasted bread with the halved garlic clove. (Discard remaining garlic.)
To serve:
Place a piece of toasted bread in a shallow soup bowl.
Ladle 1 cup soup over the bread.
Top with basil leaves and cheese or drizzle with cream if desired.
Serve warm.
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