Tomato Soup Topped with Bread Recipe Video
Ingredients
| Tomatoes | 15 Medium | |
| Grape tomatoes | 10 Ounce (1 Carton) | |
| Yellow onion | 1 , peeled and roughly chopped | |
| Kalamata olives | 1 Cup (16 tbs) | |
| Leeks | 2 , cleaned and roughly cut | |
| Shallot | 1 , peeled and chopped | |
| Garlic head | 2 , cut the tops off of entire head | |
| Olive oil | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Cayenne pepper | 1⁄2 Teaspoon | |
| Bread loaf | 4 Cup (64 tbs) (0.5 Loaf Rustic Day Old Approximately 4 Cups) | |
| Chicken stock | 4 Cup (64 tbs) | |
| Basil | 1 Bunch (100 gm), roughly torn | |
| Parmigiano reggiano | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 1418 Calories from Fat 341
% Daily Value*
Total Fat 39 g59.3%
Saturated Fat 7.4 g37%
Trans Fat 0 g
Cholesterol 21 mg7%
Sodium 2407.6 mg100.3%
Total Carbohydrates 223 g74.3%
Dietary Fiber 26.2 g104.7%
Sugars 38.8 g
Protein 46 g92.5%
Vitamin A 169% Vitamin C 150.3%
Calcium 58.7% Iron 73.3%
*Based on a 2000 Calorie diet
Directions
Cut or tear bread into 2 inch rough chunks. If your bread is not day old, place in a 300F oven for 10 minutes to dry it out.
Once you feel vegetables are superbly roasted remove from oven, squeeze all garlic from the skins and give all vegetables a quick (7-10 seconds only) whirl in a food processor. Leave the mix chunky. Put the roasted tomato soup in a pot with the chicken stock. Bring to a simmer and add roughly torn basil and bread. Adjust amount of stock to your taste if need be. Let soup simmer for 15 minutes. All should remain chunky and rustic. Season to taste. Serve in bowls with shavings of Parmigiano Reggiano.
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Editors Review
If tomato soup is your ultimate soup, try this Tomato Soup Topped with Bread for some variation. This recipe makes a delicious appetizer which is more apt to serve during parties and get-together. The crunchy whole bread gives this soup an altogether new flavor. Try it!Chef
