Looking for the perfect Spring soup?
Spring is in the air, but there’s still a chill that cries for soup. I have found in the last couple of weeks, though, that the thought of a heavy soup or chili has little appeal. I’m ready to move on! Enter the perfect Spring soup!
Then, while foraging for recipes in my favorite cookbooks I came across this Roasted Tomato-Bread Soup.
Hot chunky roasted tomatoes with roasted garlic spoke to me: A hearty-enough soup to chase away the chill and just the right amount of spring flavors to suggest that summer is on it’s way.
Easy, quick and you likely have the ingredients in your pantry.
And what did the critics say? A winner!
Roasted Tomato-Bread Soup
1 pound vine-ripened tomatoes, quartered and seeded
3 tablespoons extra-virgin olive oil plus more for garnish
2 cloves garlic, minced
2-3 garlic cloves, whole
Kosher (or coarse sea) salt and fresh finely found back pepper, to taste
1/2 cup finely chopped fresh basil leaves plus more for garnish
One 28-ounce can crushed San Marzano tomatoes
1 1/2 cups water
3 cups day-old hearty country wheat bread, torn or cut into pieces
- Preheat oven to 400 degrees.
- Add the 2 cloves of minced garlic to 3 tablespoons heated olive oil and sauté for 2-3 minutes, set aside.
- Place the fresh tomatoes and the 2-3 whole garlic cloves on a rimmed baking sheet and season with salt and pepper.
- Roast in the oven for 15 minutes.
- In the meantime, heat the remainder of the garlic olive oil in a saucepan over medium 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. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer 15 minutes. Stir in the bread and simmer 2 to 3 minutes.
- Stir in the oven-roasted tomatoes and any cooking juices into the saucepan; chop the whole garlic cloves and stir in.
- Simmer for another 3 minutes. Taste for seasoning, adjusting if necessary, and ladle into bowls.
- To serve, garnish with a drizzle of olive oil and the top floret of the basil stalk.
Enjoy! And let me know how it worked out for you and if you made any changes. I love to learn.
(Adapted from Claire Robinson’s 5 Ingredient Fix: Easy, Elegant and Irrestistible Recipes)
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