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Roasted Tomato-Bread Soup

July/August 2010

Your rating: None Average: 4.5 (41 votes)

Tomatoes, onions and garlic develop a deep, rich flavor when roasted. A mix of different colored cherry tomatoes will add a playful note. This soup is adapted from a recipe in Amy Goldman’s book The Heirloom Tomato: From Garden to Table (Bloomsbury USA, 2008).



READER'S COMMENT:
"Beautiful and delicious! "
Roasted Tomato-Bread Soup

9 Reviews for Roasted Tomato-Bread Soup

09/06/2010
Anonymous

I think the key to making this amazing is having a really heavy multi-grain bread. I loved it and would not change a thing. It was amazing that a pile of tomatoes, onions, and a piece of bread was really filling enough to be a stand-alone meal.

Comments
08/11/2010
Anonymous

I've already made this tomato soup twice since those tomatoes keep on coming! It's positively scrumptious! The second time I made it, instead of roasting the tomatoes in the oven, I grilled them with smoking chips. The smokiness was AMAZING!

Comments
07/22/2010
Anonymous

Definitely gourmet restaurant flavour! I was a real doubter when I first read the recipe - sounded bland and too much work. I was wrong on both counts. Have now shared recipe with friends!

Comments
06/28/2010
Anonymous

Completely surpassed my expectations. Very tasty and satisfying--I'll definitely be making this again!

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