Bread soup with roast tomato puree
Prep:
15 mins
Cook:
50 mins
This is a reversed soup with roasted tomato soup poured over rustic bread wedges, pure comfort food.
2 large onions, chopped roughly
2 tbsp olive oil
¼ tsp salt
¼ tsp freshly ground pepper
220g cherry tomatoes, halved
2 cloves garlic, thinly sliced, plus 1 whole clove, peeled and halved
300ml chicken stock
6 slices Johnston Mooney & O'Brien bread
Handful fresh sage, roughly torn
50g parmesan cheese, grated
Preheat the oven to 230°C / 450°F / Gas mark 8.
Line a baking tray with greaseproof paper and set aside.
Line another baking tray with greaseproof paper then add the onions, oil, salt and pepper and cook in the oven stirring once or twice, until starting to brown, about 20 minutes.
Add the tomatoes sliced garlic and continue cooking stirring once, until the tomatoes start breaking down, about 20 minutes.
Transfer the onion-tomato mixture to a large saucepan.
Add the stock. Bring to a simmer over medium-high heat.
Remove from the heat and cover to keep warm.
Meanwhile, place the bread on the prepared baking tray and cook until toasted, about 10 minutes.
Rub both sides of the toasted bread with the halved garlic clove.
To serve, place a piece of toasted bread in a shallow soup bowl.
Ladle the soup over the bread.
Sprinkle with sage and cheese and serve immediately.
Serves
4
Preparation Time
15 minutes
Cooking Time
50 minutes
Main ingredients
Cheese, Vegetables, Bread
Recipe Type
Soups, Bread, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
