Baked Tomato And Bread Soup Food

TOMATO-BREAD SOUP

Steps:

• In a large saucepan or Dutch oven, heat oil over medium-high. Add onion, season with salt and pepper, and cook, stirring often, until soft, about 10 minutes. Add garlic and pinch of red-pepper flakes (if using) and cook until fragrant, 1 minute. Add tomatoes and cook, stirring often, until they begin to break down and release their liquid, 5 minutes.
• Add 3 cups water and season with salt and pepper. Bring to a boil, then add bread and stir to combine. Reduce heat to low, cover, and simmer until bread is soft and soup thickens, about 15 minutes. Season to taste with salt and pepper.
• To serve, divide soup among serving bowls, drizzle with a little oil, and top with basil leaves.

TOMATO SOUP IN A BREAD BOWL

Steps:

• Preheat the oven to 450 degrees F. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Stir in the onion and cook until softened, about 5 minutes. Stir in 3 minced garlic cloves, 1/2 teaspoon oregano and a pinch of salt; cook until softened, about 30 seconds. Add 1 cup water, the tomatoes, squash, chicken broth, parmesan rind, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until the squash is very tender, 15 to 20 minutes.
• Meanwhile, combine the remaining 3 tablespoons olive oil, 2 garlic cloves, 1 teaspoon oregano and a pinch of salt in a small bowl. Brush inside the bread bowls and place on a baking sheet. Cut the bread tops into cubes and add to the baking sheet. Bake until toasted, 8 to 10 minutes. Sprinkle the mozzarella around the edges of the bread bowls and on top of the bread cubes. Continue baking until the cheese starts melting, 2 to 3 minutes.
• Stir the heavy cream into the soup, bring to a simmer and remove from the heat. Discard the parmesan rind. Working in batches, puree the soup in a blender. Serve the soup in the bread bowls. Top with the cheesy croutons and parmesan and drizzle with olive oil.

TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO

Steps:

• Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
• Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
• Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.

BAKED TOMATOES WITH CRUSTY BREAD

Steps:

• Preheat oven to 425°F with rack in middle. Butter a 3-quart baking dish (about 13 by 9 by 2 inches).
• Drain tomatoes, reserving 1 cup juice, then chop.
• Heat 2 tablespoons butter in a 5- to 6-quart heavy pot over medium-high heat until foam subsides, then cook onions with 1/2 teaspoon salt, stirring occasionally, until golden-brown, about 10 minutes. Add garlic, allspice, and cloves and cook, stirring, 1 minute.
• Stir in tomatoes with reserved juice, thyme, brown sugar, and 1/2 teaspoon pepper and briskly simmer, uncovered, stirring occasionally, until thickened, about 20 minutes.
• Meanwhile, melt remaining 1/2 stick butter and brush onto both sides of bread. Halve each slice.
• Transfer tomato mixture to baking dish and top with bread, overlapping slightly. Bake until bubbling and bread is crisp and golden-brown, about 20 minutes.

TOMATO AND BREAD SOUP

Steps:

• Preheat oven to 350°F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes.
• Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or until they begin to soften.
• Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden.
• Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil.
• Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally.
• Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola.

ROASTED TOMATO-BREAD SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Put the tomatoes on a rimmed baking sheet, toss with 2 tablespoons of the garlic oil and season with salt and pepper, to taste. Roast until the tomatoes are softened and the edges are beginning to brown, 15 to 20 minutes.
• Meanwhile, heat 1 tablespoon of the garlic oil in a saucepan over medium-high heat. Add the basil and stir for about 30 seconds. Add the canned tomatoes with their juice and the water; season with salt and pepper, to taste. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes. Stir in the bread and simmer for 2 to 3 minutes.
• Stir the oven-roasted tomatoes and any cooking juices into the saucepan and simmer for another 3 minutes. Taste for seasoning, adjusting if necessary, and ladle into serving bowls. Garnish with a drizzle of garlic olive oil and basil leaves.

TOMATO AND BREAD SOUP

Steps:

• Heat the oven to 225°F (107°C; less than #1/2 gas mark; less than #1/4 British regulo). Place the bread directly on the middle rack of the oven. Bake for 20 to 30 minutes, just to dry the bread out; do not brown. Break the bread into large pieces.
• In a medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, for 5 minutes. Stir in the basil and cook for 1 minute. Stir in the tomatoes and bring to a boil. Cook at a low boil for 13 to 15 minutes, stirring frequently.
• Stir in the stock, bread, salt, and pepper. Return to a boil. Lower the heat and simmer, stirring and breaking up the bread with the back of a spoon, for 15 minutes. The bread should break down to a mush. Remove the pan from the heat, cover, and let sit for 10 minutes.
• Serve with a few grinds of fresh pepper, and drizzled with some good olive oil.

TOMATO AND BREAD SOUP

Steps:

• In a dutch oven, heat the olive oil over medium heat. Add the onion and garlic, cook and stir occasionally for 5 minutes. Add the basil and tomatoes to mixture and simmer for 15 minutes.
• Add the vegetable broth, bread, salt and pepper and simmer for an additional 15 minutes. Stir with a wooden spoon to break up the slices of bread.
• Ladle the hot soup into bowls, garnish with a drizzle of extra virgin olive oil and a sprinkling of Parmesan cheese before serving.

BAKED TOMATO AND BREAD SOUP

Steps:

• Preheat oven to 350 degrees.
• Heat the oil in a heavy skillet. Add the onion and saute over medium heat until golden. Stir in the garlic.
• Chop the tomatoes with their juice and add to the skillet. Season the mixture to taste with salt and pepper.
• Line the bottom of a 2 quart oven-proof mixing bowl or deep baking dish with 2 slices of the bread. Sprinkle with two tablespoons of the cheese and spoon half the tomato mixture over it. Add 2 more slices of the bread, 2 more tablespoons of the cheese and the rest of the tomato mixture. Top with the remaining bread and cheese. The juices from the tomato mixture should come about to the level of the top layer of the bread. If they do not, add a little water.
• Cover the dish tightly with foil, place in the oven and bake about 1 hour, until the soup is bubbling and has puffed up. Serve at once.

TOMATO AND BREAD SOUP

Steps:

• Heat 1/4 cup oil in heavy large pot over medium heat.
• Add chopped onion, carrot, and celery. Saute until vegetables are very tender, stirring frequently, about 25 minutes.
• Add tomatoes, basil, sugar, thyme, and garlic. Bring to boil.
• Reduce heat to medium cover and simmer 40 minutes, stirring frequently.
• Add bread pieces and broth to pot.
• Whisk vigorously to break up bread. Cook until heated through, about 10 minutes.
• Season to taste with salt and pepper.
• Divide soup among bowls, drizzle with additional oil and serve.

TOMATO AND GARLIC BREAD SOUP

Steps:

• GARLIC BREAD CROUTONS:.
• Preheat oven to 300ºF. In a large bowl, mix 1/2 cup olive oil and 3 minced garlic cloves. Add bread pieces and toss to coat. On a large baking sheet, arrange coated bread in a single layer. Bake in preheated oven until golden (approximately 20 minutes), stirring once. Set baked croutons aside.
• TOMATO SOUP (can be started while croutons are baking):
• In a large heavy-duty pot, heat 2 tbs. olive oil over medium heat. Add onions and sauté for approximately 25 minutes, or until very tender. Add remaining six minced garlic cloves and cook for one minute. Add chicken stock, crushed tomatoes and 1/2 cup grated Parmesan. Simmer uncovered for about 30 minutes, stirring occasionally. Season with salt and fresh ground pepper.
• Add garlic bread croutons to soup and cook for one minute more. Ladle soup into bowls and garnish each serving with basil slices and Parmesan shavings.

NEXT LEVEL TOMATO SOUP

Steps:

• Heat the oven to 200C/180C fan/gas 6. Line a large, shallow roasting tin with baking parchment and arrange the tomatoes in the tin, cut-side up. Season generously with salt, then scatter with the garlic, chilli (if using), 1 tsp of the sugar and the oregano. Drizzle with 1 tbsp of the vinegar and 1 tbsp of the olive oil. Roast for 45 mins until the tomatoes are shrivelled and have released plenty of juice.
• If making the croutons, tear the bread into small pieces and tip onto a baking tray. Drizzle with 2 tbsp olive oil and scatter with the parmesan, if using. Toss to coat the bread in the oil and cheese. Bake alongside the tomatoes for 20-25 mins, tossing a few times until golden and crunchy. Remove from the oven and set aside to cool. Will keep in an airtight container for a day.
• Meanwhile, set aside a large handful of basil leaves, reserving the stalks and remaining sprigs. Heat another 2 tbsp olive oil in a saucepan or frying pan over a medium-low heat and cook the onions with a little salt for 20 mins until soft and sticky. Stir in the rest of the sugar, then pour over the remaining vinegar. Bring to the boil, then simmer for 3-5 mins until the onions have broken down a little and the liquid is syrupy.
• Tip the tomatoes, along with their roasting juices, into the pan with the onions, then pour in the stock and scatter over the basil stalks and whole sprigs. Stir well and bring to the boil, then reduce the heat and simmer for 20 mins until the tomatoes have broken down into a chunky sauce. Remove from the heat and leave to cool slightly, then tip everything into a food processor or blender and blitz until the soup is as smooth as you like. Or, use a hand blender (you may need to blitz the soup in batches). For an even smoother soup, you can pass it through a sieve, if you like. Once completely cool, the soup will keep chilled in a non-metallic airtight container for up to three days or frozen for up to three months.
• Crush the reserved basil leaves with a pinch of salt to a paste using a pestle and mortar. Stir this into the remaining olive oil to make a bright green basil oil. Tip the soup into a clean pan and reheat until piping hot, then ladle into bowls. Drizzle with the basil oil, then scatter with the cheesy, crunchy croutons, if using.

TOMATO SOUP WITH TEAR & SHARE CHEESY BREAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Make up the bread mix following pack instructions, then roll out to a 30 x 40cm rectangle. Spread over 75g of the garlic butter and half the oregano, then sprinkle the cheese and roll up like a Swiss roll.
• Cut into 8 even slices and transfer to a well-greased round 23cm tin and arrange 7 round the outside, 1 in the middle. Brush with any leftover butter. Cover with oiled cling film and leave in a warm place to puff up while you make the soup. Once doubled in size, bake bread for 25-30 mins.
• Heat the remaining garlic butter in a pan until foaming. Add the onion and carrot, and cook until softened. Pour in the tomatoes, crumble over the stock cube, add the remaining oregano and simmer for about 20 mins, then stir in the crème fraîche. Blend and season - it may need a pinch of sugar if it tastes slightly acidic. Add enough boiling water for a good soup consistency and keep on a gentle heat until the bread is done.

TOMATO AND BREAD SOUP

Steps:

• Spread bacon in a soup pot over medium heat, and brown. Using a slotted spoon, move bacon to a bowl, and pour off fat from pot. Return pot to heat, and sprinkle in the olive oil, onions, garlic and a pinch of salt. Stir to coat, and cook for 10 minutes. Sprinkle in the sugar and continue cooking until onions are silky and well caramelized.
• Add tomatoes and broth and bring to a simmer. Cook for a few minutes, then stir in bacon, oregano and rosemary. Season to taste with salt.
• Lay a piece of toasted bread in each of four warmed bowls. Ladle soup on top; bread should rise to surface. Sprinkle cheese on top, season with coarsely ground black pepper, and serve.

TUSCAN BREAD AND TOMATO SOUP

Steps:

• Heat 2 tablespoons of the oil in a large, heavy soup pot over medium-low heat. Add the onion, and cook, stirring, until tender, about five minutes. Meanwhile, pulse the tomatoes in a food processor fitted with the steel blade until coarsely blended.
• Add the garlic to the pot. Cook, stirring, for about a minute until fragrant. Add the tomatoes, tomato paste, sugar, red chili flakes, and salt and pepper. Cook, stirring occasionally, until the tomatoes have cooked down, about 10 minutes.
• Stir the bread cubes into the tomatoes. Add the water, half the basil and salt to taste. Increase the heat, and simmer, stirring and mashing the bread, for about 10 minutes until the soup is thick, like pap. Stir in the remaining basil, and taste and adjust the seasonings. Serve hot, warm or room temperature with the remaining olive oil drizzled over each serving.

BREAD AND TOMATO SOUP

Steps:

• 1. Heat the oil in a large, deep saucepan over low heat.
• 2. Sauté the garlic until just fragrant, then add the bread, stirring until all the oil is absorbed and the bread is toasted.
• 3. Add the tomatoes, stock, basil, and salt.
• 4. Bring to a boil, then reduce heat. Simmer until the bread breaks down, about 20 minutes. Remove the garlic and serve.