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
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.
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