TOMATO SOUP IN A BREAD BOWL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 810, Fat 39 grams, SaturatedFat 14 grams, Cholesterol 58 milligrams, Sodium 1570 milligrams, Carbohydrate 90 grams, Fiber 7 grams, Protein 27 grams, Sugar 9 grams
ROAST TOMATO & BREAD SOUP
This is inspired by that Italian classic papa al pomodoro, a super-simple, rustic soup that celebrates the wonderful flavour of ripe seasonal tomatoes.
Provided by Jamie Oliver
Categories Jamie's cook and save Vegetables Dinner Party Gorgeous Winter Soups Italian Bread Tomato
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Halve the tomatoes and place cut-side up in a large roasting tray.
- Break the garlic bulb into cloves. Peel and slice the onions into 3cm wedges, then scatter both into the tray.
- Sprinkle with oregano, season with sea salt and black pepper, then drizzle with oil. Roast for 50 minutes to 1 hour, or until the tomatoes are soft and sticky.
- Scrape everything from the tray into a large pan, picking out and squeezing in the garlic, discarding the skins.
- Pour in the stock, then roughly chop and add the basil stalks with most of the leaves.
- Cut the ciabatta loaf in half and tear one half into the soup. Bring to the boil, then simmer for 10 minutes.
- Meanwhile, put a griddle pan on a high heat. Slice the remaining ciabatta and griddle until lightly charred on both sides.
- Add 1 splash of red wine vinegar to the soup, then blitz with a hand blender until fairly smooth.
- Ladle into bowls, drizzle with extra virgin olive oil and scatter with the remaining basil leaves, serving the griddled ciabatta on the side.
Nutrition Facts : Calories 229 calories, Fat 5.5 g fat, SaturatedFat 0.9 g saturated fat, Protein 9.1 g protein, Carbohydrate 38.1 g carbohydrate, Sugar 13.7 g sugar, Sodium 1.1 g salt, Fiber 5.5 g fibre
TOMATO-BREAD SOUP
This simple tomato soup with olive oil, day-old bread, and fresh basil leaves is a perfect way to use up very ripe tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 218 g, Fat 10 g, Fiber 3 g, Protein 4 g
BREAD AND TOMATO SOUP
Provided by Victoria Granof
Categories Soup/Stew Garlic Tomato Sauté Vegetarian Kid-Friendly Quick & Easy Dinner Lunch Basil Vegan Cookie Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
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.
ROASTED TOMATO SOUP WITH HERBED FLATBREAD
Provided by Sunny Anderson
Categories appetizer
Time 1h55m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F.
- Gently toss together 2 tablespoons of the oil, the vinegar, thyme, garlic, tomatoes, red peppers and onions on a baking sheet. Sprinkle with salt and pepper. Arrange the tomatoes and red peppers skin-side up and bake until lightly charred, 45 to 50 minutes.
- Warm the remaining 2 tablespoons of oil in a soup pot over medium-high heat. Stir in the tomato paste and mix well. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock; cover and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
- Transfer the soup to a blender (or use an immersion blender) and pulse in small batches that reach only about one-third to halfway up the side of the jar. Be careful to start slow and then increase the speed to blitz the ingredients until smooth. Use a separate bowl to hold the blended soup, and then return it all to the pot.
- Heat the soup to warm through, and then ladle into serving bowls. Garnish with the basil and serve with the Herbed Flatbread.
- Roll the pizza dough out to about 1-inch thick. Sprinkle evenly with the herbs and roll into a log. Then knead 3 to 4 minutes to evenly incorporate the herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes.
- Preheat the oven to 400 degrees F.
- In a small saucepan over low heat, melt the butter with the garlic and red onions. Remove from the heat and keep warm. Brush a baking sheet with oil. Roll the dough out to about 1/8-inch thickness and transfer to the prepared baking sheet. Brush about half the garlic butter on top.
- Remove the garlic and onions with a slotted spoon and scatter over the top. Bake until golden, about 25 minutes.
- Remove from the oven, brush with the remaining garlic butter and sprinkle with salt. Cut into 2 inch strips and serve.
- From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO
Provided by Anne Burrell
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 314 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 731 milligrams, Carbohydrate 39 grams, Fiber 5 grams, Protein 11 grams, Sugar 10 grams
TOMATO AND BREAD SOUP
Provided by Barbara Kafka
Categories Soup/Stew Garlic Tomato Kid-Friendly Basil Fall Small Plates
Yield Makes 6 cups (1.5 liters); 6 first-course servings
Number Of Ingredients 10
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.
TUSCAN BREAD AND TOMATO SOUP
Although some bread soups are very simple mixtures of bread and broth, the ones I love most are packed with produce. And while the traditional versions of the Mediterranean soups are made with white bread, there's no reason not to use whole-grain breads in these recipes. I don't recommend sourdough, however, because the flavor is too strong. Called pappa al pomodoro, this humble mixture of bread, tomatoes, garlic and basil has a luxurious flavor. Although the soup is traditionally made with unsalted Tuscan bread, it works beautifully with any country bread.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 687 milligrams, Sugar 7 grams, TransFat 0 grams
More about "roasted tomato bread soup food"
ROASTED TOMATO AND BREAD SOUP | ALEXANDRA'S KITCHEN
From alexandracooks.com
5/5 (3)Category SoupCuisine ItalianTotal Time 3 hrs 15 mins
- Preheat the oven to 300ºF. Line a rimmed sheet tray with all of the vegetables. The vegetables should cover the tray in a single layer. (Note: the total weight of vegetables is about 4 lbs or 1.812 kg.) Drizzle olive oil over top. Season with 1 teaspoon kosher salt and pepper to taste. Roast for about three hours, but start checking after 2 hours — sometimes they are done in 2.5 hours. The vegetables should be soft and slightly caramelized.
- Meanwhile, toast the bread. If you haven’t already, slice the bread into ½-inch thick pieces. Place on the counter to dry or toast briefly in the toaster. You can also stick the bread in the oven for about 20 minutes or so while the tomatoes are roasting. You just want to dry out the bread; you’re not trying to brown it.
- When the vegetables are done, place them in a pot with 2½ cups of water. Bring to a simmer. Note: It’s best to bring this soup to a simmer slowly — it spits violently if you heat it too quickly. Also, reheat with the lid on over low heat for the same reason.
- Season with a pinch of salt and crushed red pepper flakes if using. Add the bunch of basil. Break one slice of bread into medium-sized cubes and add to the pot. Using an emersion blender or food processor or traditional blender, puree the soup roughly. Add the other slice of bread if necessary. The soup should be slightly chunky. Taste and add more salt or bread if necessary. Thin with more water until soup reaches desired consistency.
ITALIAN TOMATO AND BREAD SOUP (PAPPA AL POMODORO)
From pinchofyum.com
5/5 (10)Calories 202 per servingCategory Soup
ANDALUSIAN TOMATO AND BREAD SOUP (SALMOREJO)
From 177milkstreet.com
BREAD & TOMATO SOUP | BREAD RECIPES | JAMIE OLIVER …
From jamieoliver.com
CREAMY ROASTED TOMATO SOUP - OUR SALTY KITCHEN
From oursaltykitchen.com
ROASTED TOMATO SOUP RECIPE | BON APPéTIT
From bonappetit.com
BRUISED TOMATO AND BREAD SOUP RECIPE | BON APPéTIT
From bonappetit.com
TOMATO AND BREAD SOUP (PAPPA AL POMODORO) RECIPE
From simplyrecipes.com
5/5 (4)Total Time 1 hr 15 minsCategory Soup, Budget, Pantry MealCalories 159 per serving
HOW TO MAKE COPYCAT PANERA TOMATO SOUP IN 30 MINUTES
From tasteofhome.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
RECIPETIN EATS’ SPAGHETTI MEATBALL SOUP, TOMATO SOUP RECIPE …
From smh.com.au
ROASTED TOMATO-BREAD SOUP RECIPE | CLAIRE ROBINSON | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
TUSCAN TOMATO BREAD SOUP - SEASONS AND SUPPERS
From seasonsandsuppers.ca
TOMATO AND BREAD SOUP - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
ROASTED TOMATO SOUP - JO COOKS
From jocooks.com
ROASTED TOMATO SOUP [VIDEO] | RECIPE [VIDEO] | TOMATO SOUP …
From pinterest.ca
37 FRESH TOMATO RECIPES FOR PEAK TOMATO SEASON
From allrecipes.com
YOTAM OTTOLENGHI’S RECIPES FOR SUMMER TOMATOES - THE GUARDIAN
From theguardian.com
PAPPA AL POMODORO ARROSTO ROASTED TOMATO AND BREAD SOUP …
From rachaelrayshow.com
PINCH OF YUM - A FOOD BLOG WITH SIMPLE AND TASTY RECIPES.
From pinchofyum.com
ROASTED TOMATO SOUP - COBS BREAD
From cobsbread.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love