ROASTED TOMATO-BREAD SOUP
Provided by Claire Robinson
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
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
BRUISED TOMATO AND BREAD SOUP
Steps:
- Pluck basil leaves from stems. Place stems and any larger or not-so-beautiful leaves in a large saucepan along with 2 or 3 larger garlic cloves; cover with 3 cups water. Set aside remaining smaller, prettier basil leaves. Cut Parmesan away from rind and add rind to pan; set cheese aside. Bring liquid to a bare simmer over medium heat, then reduce heat so mixture is steaming. Let ingredients steep while you start the soup.
- Preheat oven to 375º. Spread out 1 cup bread on a rimmed baking sheet, drizzle lightly with oil, season with salt and pepper, and toss to coat. Toast until edges are crisp but centers are still chewy, 8-10 minutes; set croutons aside.
- Meanwhile, slive remaining garlic cloves. Heat 1/3 cup oil in a medium pot over medium and cook garlic, stirring occasionally, until evenly golden brown and softened, about 2 minutes. Season generously with salt and pepper. Add tomatoes to pot and cook, stirring energetically with a wooden spoon now and then, until tomato juices are bubbling, 6-8 minutes. Taste and season with more salt and pepper, then add remaining 3 cups of bread. Stir to coat, then strain basil stock into tomato mixture and bring to a simmer. Cook, whisking occasionally, until bread disintegrates into a porridge-like texture and soup is velvety and thick, 10-12 minutes. (The whisk helps break the bread into smaller pieces; if you like your soup rustic, stick with the spoon. If you want it to be very smooth, use and immersion blender.)
- Finely grate reserved Parmesan and whisk half into soup along with reserved basil. Cook, stirring, until soup is thickened and looks shiny, about 2 minutes. Taste and season with more salt and pepper as needed.
BREAD AND TOMATO SOUP (PAPPA AL POMODORO)
This Tuscan soup is a good way to use a bumper crop of tomatoes and basil, as well as any leftover bread. The bread soaks up the flavorful liquid as it cooks, becoming soft and lending body.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Cook oil, leeks, onion, and garlic in a large stockpot over medium heat, stirring, until vegetables turn golden, about 7 minutes. Raise heat to medium-high. Add wine; cook until reduced to 1/4 cup, about 10 minutes.
- Add tomatoes, half the basil, and the water. Bring to a gentle simmer and cook 15 minutes. Add bread; cook, stirring occasionally, 20 minutes. Season with salt and pepper; cook 10 minutes more. Add remaining basil; cook 10 minutes. Add more water, if necessary, to achieve desired consistency. Serve drizzled with oil and sprinkled with cheese.
TOMATO AND GARLIC BREAD SOUP
I'm always on the lookout for tomato soups that aren't creamy or pureed (like the canned kind). This is a nice savory brothy tomato soup with yummy garlicky croutons. From Gramercy Tavern in NYC.
Provided by Muffin Goddess
Categories Onions
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 562.5, Fat 31.2, SaturatedFat 6.6, Cholesterol 20.6, Sodium 860.6, Carbohydrate 52.1, Fiber 5.5, Sugar 16.4, Protein 20.8
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.
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
TOMATO SOUP WITH TEAR & SHARE CHEESY BREAD
Use a packet mix to rustle up your own cheat's garlic bread to serve alongside classic and creamy tomato soup
Provided by Lucy Netherton
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 786 calories, Fat 46 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 3.8 milligram of sodium
TOMATO BREAD SOUP
Provided by Florence Fabricant
Categories dinner, soups and stews, appetizer
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Squeeze tomato halves over a sieve held on a bowl. Discard seeds, reserve juice, and coarsely chop tomatoes. Place tomatoes in food processor. Drain canned tomatoes, reserving juice, coarsely chop, and place in food processor. Pulse to chop, but not too fine.
- Heat oil in 4-quart saucepan. Add onion and garlic, and sauté until soft but not brown. Add tomatoes and juices from fresh and canned tomatoes. Season with salt and pepper. Bring to a slow simmer, and cook 1 hour, stirring from time to time.
- Soak bread cubes in warm water 5 minutes. Remove bread, and squeeze dry on towel. Whisk bread into tomato mixture, and simmer 15 minutes. Check seasoning.
- Serve hot or at room temperature, with grated ricotta salata and minced basil strewn on each serving.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 1249 milligrams, Sugar 13 grams, TransFat 0 grams
BAKED TOMATO AND BREAD SOUP
Provided by Florence Fabricant
Categories dinner, weekday, soups and stews, appetizer
Time 1h30m
Yield 2 to 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 612 milligrams, Sugar 7 grams, TransFat 0 grams
TOMATO AND BREAD SOUP
Make and share this Tomato and Bread Soup recipe from Food.com.
Provided by Steve Sickenberger
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
GRILLED CHEESE AND TOMATO SOUP BREAD BOWL RECIPE BY TASTY
Here's what you need: bread bowl, cheese, butter, tomato soup
Provided by Tasty
Categories Lunch
Time 30m
Yield 1 bread bowls
Number Of Ingredients 4
Steps:
- Remove the top of the roll. Using a small knife cut around the inside of the bread (being careful not to cut through the sides) and scoop out the center of the roll - save this for later.
- Butter the inside of the roll and place 3-4 cheese slices around the inner edge of the bread bowl. Bake in a preheated oven at 375˚F (190˚C) for 10 minutes, or until the cheese has melted.
- Cut the saved center of the roll in half. Butter both sides and create a cheese sandwich.
- Melt butter in a small skillet over medium heat and fry the sandwich until both sides are browned and the inner cheese has melted.
- Remove the bread bowl from the oven. Fill with tomato soup and serve with the grilled cheese.
- Enjoy!
Nutrition Facts : Calories 816 calories, Carbohydrate 156 grams, Fat 7 grams, Fiber 6 grams, Protein 33 grams, Sugar 13 grams
More about "bruised tomato and bread soup recipes"
BRUISED TOMATO AND BREAD SOUP RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Estimated Reading Time 2 minsServings 4
- Pluck basil leaves from stems. Place stems and any larger or not-so-beautiful leaves in a large saucepan along with 2 or 3 larger garlic cloves; cover with 3 cups water. Set aside remaining smaller, prettier basil leaves. Cut Parmesan away from rind and add rind to pan; set cheese aside. Bring liquid to a bare simmer over medium heat, then reduce heat so mixture is steaming. Let ingredients steep while you start the soup.
- Preheat oven to 375° (if you have a toaster oven, use it). Spread out 1 cup bread on a small rimmed baking sheet, drizzle lightly with oil, season with salt and pepper, and toss to coat. Toast until edges are crisp but centers are still chewy, 8–10 minutes; set croutons aside.
- Meanwhile, slice remaining garlic cloves. Heat ⅓ cup oil in a medium pot over medium and cook garlic, stirring occasionally, until evenly golden brown and softened, about 2 minutes. Season generously with salt and pepper. Add tomatoes to pot and cook, stirring energetically with a wooden spoon now and then, until tomato juices are bubbling, 6–8 minutes. Taste and season with more salt and pepper, then add remaining 3 cups bread. Stir to coat, then strain basil stock into tomato mixture and bring to a simmer. Cook, whisking occasionally, until bread disintegrates into a porridgelike texture and soup is velvety and thick, 10–12 minutes. (The whisk helps break the bread into smaller pieces; if you like your soup rustic, stick with the spoon. If you want it to be very smooth, use an immersion blender.)
- Finely grate reserved Parmesan and whisk half into soup along with reserved basil. Cook, stirring, until soup is thickened and looks shiny, about 2 minutes. Taste and season with more salt and pepper as needed.
TOMATO BREAD SOUP
From oprah.com
ITALIAN TOMATO BREAD SOUP - SPRINKLES & SEA SALT
From sprinklesandseasalt.com
TOMATO AND BREAD SOUP - PBS FOOD
From pbs.org
GUSTO TV - TOMATO AND BREAD SOUP
From gustotv.com
RECIPETHING - BRUISED TOMATO AND BREAD SOUP
From recipething.com
ITALIAN TOMATO-BREAD SOUP RECIPE
From goodhousekeeping.com
SIMPLE TOMATO BREAD SOUP | THE FULL HELPING
From thefullhelping.com
BRUISED TOMATO AND BREAD SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FRENCH BREAD TOMATO SOUP – WHAT THE FORKS FOR DINNER?
From whattheforksfordinner.com
BRUISED TOMATO AND BREAD SOUP - BIGOVEN.COM
From bigoven.com
RIPE TOMATO AND BREAD RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
TOMATO AND BREAD SOUP - BIGOVEN.COM
From bigoven.com
ROASTED TOMATO AND BREAD SOUP | ALEXANDRA'S KITCHEN
From alexandracooks.com
BREAD & TOMATO SOUP RECIPE | EATINGWELL
From eatingwell.com
TOMATO AND BREAD SOUP | WILLIAMS SONOMA
From williams-sonoma.com
BRUISED TOMATO AND BREAD SOUP | RECIPE | RECIPES, FOOD TO MAKE, …
From pinterest.ca
HOMEMADE TOMATO BREAD SOUP RECIPE USING FRESH OR CANNED …
From lehmanlane.net
TUSCAN TOMATO BREAD SOUP - HOW SWEET EATS
From howsweeteats.com
TOMATO AND BREAD SOUP RECIPE FROM MY FAVOURITE INGREDIENTS BY …
From cooked.com
SOUP | BRUISED TOMATO AND BREAD SOUP RECIPE - BASIL
From headtopics.com
TOMATO AND BREAD SOUP - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
ROASTED TOMATO-BREAD SOUP RECIPE | EATINGWELL
From eatingwell.com
BRUISED TOMATO AND BREAD SOUP | RECIPE | RECIPES, LEMON TART …
From pinterest.co.uk
TOMATO AND BREAD SOUP RECIPE | MYRECIPES
From myrecipes.com
TOMATO AND BREAD SOUP | THE INDEPENDENT | THE INDEPENDENT
From independent.co.uk
GOOD EATS: BREAD AND TOMATO SOUP - KITCHN
From thekitchn.com
ROAST TOMATO & BREAD SOUP | VEGETABLES RECIPES - JAMIE OLIVER
From jamieoliver.com
EASY TOMATO SOUP RECIPE WITH HERB FRIED BREAD FOR DIPPING
From gratefulgrazer.com
SHORTCUT TOMATO AND BREAD SOUP - GRITS AND GOUDA
From gritsandgouda.com
BRUISED TOMATO AND BREAD SOUP | RECIPE | BREAD SOUP, RECIPES, …
From pinterest.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