Tomato Bread And Garlic Soup Recipes

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TOMATO-BREAD SOUP



Tomato-Bread Soup image

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

1/4 cup extra-virgin olive oil, plus more for drizzling
1 large yellow onion, diced small (2 1/2 cups)
Coarse salt and ground pepper
2 garlic cloves, minced
Red-pepper flakes (optional)
3 pounds very ripe tomatoes, cored and coarsely chopped
6 ounces day-old crusty bread, thick crusts removed, torn into 1-inch pieces (4 cups)
1/4 cup fresh basil leaves, torn if large

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 AND GARLIC BREAD SOUP



Tomato and Garlic Bread Soup image

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

1/2 cup extra virgin olive oil
9 garlic cloves, minced (fresh is best)
8 ounces crusty white sourdough bread, in 1-inch cubes
2 tablespoons extra virgin olive oil
3 large onions, finely chopped
8 cups chicken stock (canned chicken broth is okay)
2 (28 ounce) cans peeled plum tomatoes, drained and coarsely crushed
1/2 cup parmesan cheese, freshly grated
salt, to taste
fresh ground pepper, to taste
1/4 cup fresh basil, thinly sliced (garnish)
1/4 cup parmesan cheese, shaved (garnish)

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 GARLIC-BREAD SOUP



Tomato and Garlic-Bread Soup image

Categories     Soup/Stew     Cheese     Garlic     Tomato     Sauté     Parmesan     Fall     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 9

1/2 cup plus 2 tablespoons olive oil (preferably extra-virgin)
9 garlic cloves, minced
8 ounces crusty white sourdough bread, cut into 1-inch pieces
3 large onions, finely chopped
8 cups chicken stock or canned low-salt chicken broth
2 28-ounce cans peeled plum tomatoes, drained, crushed
1/2 cup freshly grated Parmesan cheese
1/4 cup thinly sliced fresh basil (for garnish)
1/4 cup Parmesan cheese shavings

Steps:

  • Preheat oven to 300°F. Mix 1/2 cup olive oil and 3 minced garlic cloves in large bowl. Add sourdough bread pieces and toss to coat. Arrange bread in single layer on large baking sheet. Bake until golden, stirring once, about 20 minutes. Set garlic-bread croutons aside.
  • Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add remaining minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes and 1/2 cup Parmesan cheese. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper.
  • Add garlic-bread croutons to soup and cook 1 minute. Ladle soup into bowls. Sprinkle with thinly sliced basil and Parmesan cheese shavings.

TOMATO-GARLIC BREAD



Tomato-Garlic Bread image

This bread goes great with any Italian or Mediterranean meal. I've also cut the bread into smaller pieces and served it as an appetizer.

Provided by Ali

Categories     Appetizers and Snacks     Garlic Bread Recipes

Time 35m

Yield 6

Number Of Ingredients 9

4 large fresh tomatoes, coarsely chopped
2 cloves garlic, minced
¼ teaspoon salt
⅓ lemon, zested
1 teaspoon brown sugar
1 loaf ciabatta bread, split in half horizontally
⅓ lemon, juiced
2 tablespoons olive oil
black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a saucepan over medium heat, stir together tomatoes, garlic, salt, lemon zest, and brown sugar. Cook, stirring constantly, until tomatoes release their juices, about 5 minutes. Reduce heat to low.
  • Cut each half of ciabatta into 2 or 3 pieces. Place cut-side up on a baking sheet, and bake in preheated oven until golden brown.
  • Meanwhile, stir lemon juice, olive oil, and pepper into the tomato mixture. Cook, uncovered, over medium heat until mixture is thick, about 6 to 8 minutes. Remove from heat, and spread tomato sauce over sliced bread. Serve hot.

Nutrition Facts : Calories 272.4 calories, Carbohydrate 44.1 g, Fat 7.4 g, Fiber 3.6 g, Protein 7.8 g, SaturatedFat 1.3 g, Sodium 545.8 mg, Sugar 4.6 g

BREAD AND TOMATO SOUP



Bread and Tomato Soup image

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

1 cup olive oil
3 garlic cloves, peeled and smashed
6 cups day-old white bread, without crusts, torn into small pieces
1 (28-ounce) can whole peeled tomatoes, pureed with their juice
4 cups vegetable stock (or water)
3 to 4 basil leaves, torn into small pieces
Kosher salt to taste

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.

TOMATO SOUP WITH TEAR & SHARE CHEESY BREAD



Tomato soup with tear & share cheesy bread image

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

500g pack ciabatta bread mix (we used Wright's)
100g garlic butter , at room temperature (we used Lurpak)
2 tsp dried oregano
175g grated cheddar or mozzarella , or a mixture
a little oil , for greasing
1 onion , chopped
1 carrot , chopped
2 x 400g cans plum tomatoes
1 vegetable stock cube
100g half-fat crème fraîche
pinch of sugar (optional)

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

ROASTED GARLIC TOMATO SOUP



Roasted Garlic Tomato Soup image

Serve this creamy, rich as a meal starter or on its own with fresh-baked bread for a light lunch. It'll warm AND fill you right up!-Lizzie Munro, Brooklyn, New York

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 4 servings.

Number Of Ingredients 10

3 whole garlic bulbs
3 tablespoons olive oil, divided
2-1/2 pounds large tomatoes, quartered and seeded
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 medium onion, chopped
5 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 cups chicken stock
1/2 cup half-and-half cream

Steps:

  • Preheat oven to 350°. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Drizzle cut cloves with 2 tablespoons oil. Wrap in foil; place on a foil-lined 15x10x1-in. baking pan., Place tomatoes on same pan; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake 40-45 minutes or until garlic cloves and tomatoes are soft. Unwrap garlic and cool 10 minutes., In a large saucepan, heat remaining oil over medium heat. Add onion; cook and stir until tender. Add minced garlic, thyme and tomatoes. Squeeze garlic from skins and add to tomato mixture. Add stock; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until flavors are blended, stirring occasionally., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to saucepan. Add cream and the remaining salt and pepper; heat through, stirring occasionally.

Nutrition Facts :

TOMATO GARLIC BREAD



Tomato Garlic Bread image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 large country rustic baguette
2 tablespoons olive oil
1 clove garlic
1 large tomato
2 teaspoons course sea salt

Steps:

  • Preheat the oven to 400 degrees F.
  • Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes.
  • While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves.
  • Sprinkle with course salt, then cut into 4 pieces.

GARLIC TOMATO SOUP



Garlic Tomato Soup image

Roasted garlic adds a mellow background flavor to this rich, creamy tomato soup from Marilyn Coomer of Louisville, Kentucky. "Canned tomatoes and puree make it a year-round favorite," she adds.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield about 4 cups.

Number Of Ingredients 9

12 garlic cloves, peeled and sliced
1-1/2 teaspoons olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup tomato puree
1 pint heavy whipping cream
1/4 teaspoon dried oregano
1/4 teaspoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a 3-cup baking dish, combine the garlic and oil. Cover and bake at 300° for 25-30 minutes or until lightly browned., In a large saucepan, bring the garlic, tomatoes and tomato puree to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the cream, oregano, basil, salt and pepper. Cool slightly. Place half of the soup at a time in a blender; cover and process until pureed. Return to the pan; heat through.,

Nutrition Facts : Calories 130 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 355mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.

TUSCAN BREAD AND TOMATO SOUP



Tuscan Bread and Tomato Soup image

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

3 tablespoons extra virgin olive oil
1 small onion, chopped
4 garlic cloves, minced
1 (28-ounce) can chopped tomatoes, with juice
2 tablespoons tomato paste
Pinch of sugar
Pinch of red chili flakes
Salt
freshly ground pepper
4 cups water
1 pound stale country bread, crusts removed, cut into cubes about 7 cups
2 to 3 tablespoons slivered fresh basil

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

CREAMY TOMATO SOUP WITH OREGANO AND ROASTED GARLIC



Creamy Tomato Soup With Oregano and Roasted Garlic image

I hope this will taste like the recipe from Campbell's Soup Company, but even BETTER. They don't make that soup any more and I really miss it. I'm planning to make this using fresh tomatoes this summer from my garden.

Provided by Charlotte J

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 small onion, finely chopped (about 1 cup)
1 (28 ounce) can diced tomatoes
2 cups warm vegetable stock
1 bulb roasted garlic (see instructions below)
1/4 cup fresh italian oregano leaves, loosely packed (3 tablespoons chopped)
salt, to taste
fresh ground pepper, to taste
1 cup heavy cream
2 teaspoons honey (optional) or 2 teaspoons sugar (optional)

Steps:

  • In a nonreactive soup pot, heat oil over medium-low heat and add onion.
  • Stir and saute for a minute or two.
  • Cover, lower heat and sweat onions for about 3 minutes.
  • Add tomatoes and stock to the pot, stir and increase heat to medium.
  • Squeeze garlic cloves from their skins into the soup pot and add 1 tablespoon of the garlic- infused oil left from roasting.
  • Add the oregano, stir well, cover and cook until soup comes to a simmer.
  • Simmer gently for 5 to 10 minutes.
  • Season with salt and pepper.
  • In a blender in small batches, blend the soup.
  • Return the blended soup to the pot.
  • Put the last ladle or two of soup into the blender, add cream and blend.
  • Then add the cream mixture to the soup pot and stir to blend.
  • Heat over low heat until the soup is heated through.
  • Taste for seasoning.
  • Sometimes canned tomatoes can be acidic so add honey or sugar to bring up the sweetness if necessary.
  • Serve hot.
  • Do not allow the soup to boil or it may separate.
  • ROASTING GARLIC:.
  • To roast garlic, separate the cloves and put them in a small ovenproof dish and drizzle with two tablespoons of olive oil and cover with foil.
  • Bake at 325 degrees for about 35 to 40 minutes until the cloves are soft and tender.

THICK TOMATO-BREAD SOUP, CATALAN STYLE



Thick Tomato-Bread Soup, Catalan Style image

Provided by Florence Fabricant

Categories     dinner, lunch, one pot, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons extra virgin olive oil
4 cloves garlic, slivered
4 ounces chorizo (casings removed), crumbled
1/2 teaspoon smoked paprika
3 pounds ripe beefsteak tomatoes, peeled
Generous pinch saffron threads
2 cups crustless country bread, finely diced
Salt
freshly ground black pepper
2 tablespoons minced flat-leaf parsley

Steps:

  • Heat oil in a large sauté pan. Add garlic and cook over low heat till soft. Add chorizo, raise heat and cook until starting to brown. Stir in paprika. Remove from heat.
  • Place a sieve over the pan, halve tomatoes horizontally and hold cut side down over sieve as you gently squeeze to remove seeds and allow juice to fall into pan. Remove sieve. Reserve tomato pulp. Heat juice in pan until warm, add saffron and set aside off heat 10 minutes.
  • Finely chop tomato pulp by hand or in food processor. Add to pan. Bring to a simmer. Stir in bread. Cook, stirring, 5 minutes. Season with salt and pepper. Allow to stand, off heat, stirring from time to time, until room temperature, about 30 minutes. Fold in parsley and serve.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 18 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 950 milligrams, Sugar 10 grams, TransFat 0 grams

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From amummytoo.co.uk


QUICK TOMATO AND BASIL SOUP WITH ROASTED GARLIC BREAD - COOKED
Quick tomato and basil soup with roasted garlic bread recipe by James Martin - Preheat the oven to 180°C. Wrap the whole garlic bulb in foil then place on a baking tray and roast for 40–45 minutes until soft. Set aside until cool enough to handle, then cut the top off of the Get every recipe from Home Comforts by James Martin
From cooked.com


TOMATO ROASTED GARLIC SOUP FROM LANA’S COOKING
2019-03-04 Roughly tear the basil leaves and add them to the pot. Increase the heat to medium-high and bring the soup to a simmer while stirring to make sure the flour is not sticking. Reduce the heat to low, cover and cook for 40 minutes. Puree the soup with a hand-held stick blender or in small batches in a regular blender.
From lanascooking.com


ROASTED TOMATO AND GARLIC SOUP RECIPE | MYRECIPES
Directions. Preheat oven to 400°. Working with 1 beefsteak tomato at a time, squeeze halves into a bowl; reserve seeds and juice. Arrange garlic and tomatoes, cut sides down, in a single layer on a foil-lined jelly-roll pan; coat with cooking spray. Bake at 400° for 50 minutes or until tomatoes are lightly charred.
From myrecipes.com


GARLIC PIZZA BREAD WITH TOMATO – HONEST MUM
2020-04-02 Method: For the sauce-Fry garlic in medium pan with olive oil on a low heat. When it starts to brown, add the tomatoes and sugar. Cook for 20 minutes. While it cooks, place the flour into a large, deep bowl and add the yeast and salt, stirring through. Pour in 200ml warm water and the olive oil and stir to create a dough.
From honestmum.com


ROAST TOMATO & GARLIC SOUP | DONAL SKEHAN | EAT LIVE GO
2018-07-13 Serves 4. Method. Preheat the oven to 200C/180C fan/gas 6. Lay the tomatoes cut-side up in a large roasting tin and place the garlic bulbs in with them. Drizzle with the balsamic vinegar and 1 tablespoon olive oil. Sprinkle over the thyme leaves and season with sea salt and ground black pepper. Place in the oven and roast for 45 minutes or ...
From donalskehan.com


BUTTER BEAN AND TOMATO STEW WITH GARLIC BREAD RECIPE
Method. Heat 1 tbsp oil in a large saucepan over a medium heat and fry the onion with a pinch of salt for 6-8 mins until tender. Add half the garlic, fry for 30 secs, then add the tomatoes, swirl each can out with 50ml water and add to the pan with 1½ tsp oregano. Simmer for 10 mins until the sauce thickens slightly.
From realfood.tesco.com


TOMATO-ROASTED GARLIC SOUP - EASY RECIPES
2008-09-19 Squeeze soft garlic from each clove into a small bowl; set aside. In a large saucepan over medium heat, heat remaining 1/4 teaspoon olive oil. Add onion, celery, and roasted garlic. Cover and cook ...
From delish.com


ROASTED TOMATO, BASIL AND GARLIC NOODLE SOUP RECIPE
2014-12-11 Spread the tomatoes on a baking sheet and roast in the oven for 40-45 minutes. Remove from oven, cool and remove skins from the tomatoes. In a large pot, heat the butter over medium heat. Sauté the onions and garlic, until tender. Add the roasted tomatoes, canned tomatoes, basil, chicken stock, sugar, one teaspoon salt and 1/2 teaspoon pepper.
From hoteatsandcoolreads.com


ROAST TOMATO & BREAD SOUP | VEGETABLES RECIPES - JAMIE OLIVER
Method. 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 ...
From jamieoliver.com


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