I was looking for soup recipes online today, and they all seemed so heavy and blah, then I found this one. I ran out to the store to get what I needed and came back and started my soup. Instead of just plain water, I added 2 ts of chicken broth base and 1 ts of vegetabel broth base to the water for a stock. I also had a jalapeno on hand, so I cut it up (no ribs or seeds) and added to the tomatoes and garlic for the second roast. When the vegetables were finished roasting and the soup was simmering, I used my blender stick sparingly just to smoothe it up some. This is a very delicious soup - with the bread in the bowl or just on the side. This is a keeper recipe.
Roasted Tomato-Bread Soup
From EatingWell: July/August 2010
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).
10 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.
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!!!!