Roasted Tomato-Bread Soup

July/August 2010

Your rating: None Average: 4.5 (44 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).

"Beautiful and delicious! "
Roasted Tomato-Bread Soup

9 Reviews for Roasted Tomato-Bread Soup


Even though the prep is long, this recipe is very easy to make and has a wonderful outcome. I did not have any fresh garlic on hand so I substituted with Dorot frozen crushed garlic cubes. I think it turned out well and my hungry fans agree.

Great taste; roasted tomatoes add a smokey, earthy feel

Beautiful and delicious!


This soup did not quite come together. The ingredients smelled great as they roasted, but the soup lacked depth. I would not bother to make it again.


I've made many dishes from recipes found in Eating Well; and, I would rank this recipe at (or near) the top. The prep is a bit tedious, but the final product is well worth the prep. So delicious. I didn't substitute any of the ingredients. I followed the recipe completely. Seems like a lot of onions and garlic for one recipe; however, roasting them must remove what could have been over-powering ... and, what remained was absolutely delicious. I WILL make this recipe again. This is one of those recipes to serve at a dinner party. It's colorful and extremely appealing. Enjoy!!!!


This soup is delicious. It was really easy to make and was great reheated. I went to the farmer's market and got a whole bunch of different tomatoes so it was beautiful as well.


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