Garlicky Roasted Tomato, Onion & Country Bread Soup
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
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
onions
thinly sliced |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 4 | cups |
cherry tomatoes
halved |
|
| ½ | cup |
garlic
thinly sliced, plus 1 whole clove, peeled and halved |
|
| 3 | cups |
stock
chicken broth, low salt or vegetable broth |
|
| 6 | slices |
whole wheat bread
old |
|
| ⅔ | cup |
basil
freshly chopped |
*
|
| 6 | tablespoons |
Parmesan cheese
finely shredded, or cream, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
onions
thinly sliced |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 946 | ml |
cherry tomatoes
halved |
|
| 118 | ml |
garlic
thinly sliced, plus 1 whole clove, peeled and halved |
|
| 7.1E+2 | ml |
stock
chicken broth, low salt or vegetable broth |
|
| 6 | slices |
whole wheat bread
old |
|
| 158 | ml |
basil
freshly chopped |
*
|
| 9E+1 | ml |
Parmesan cheese
finely shredded, or cream, optional |
*
|
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.
