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Roast tomato & bread soup
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Total Time:
1 hour 35 minutes
Rustic tomato soup inspired by Italian classic papa al pomodoro, celebrating ripe seasonal tomatoes.
Ingredients:
  • 2 kg ripe tomatoes
  • ½ a bulb of garlic
  • 2 red onions
  • 1 pinch of dried oregano
  • olive oil
  • 1 litre organic vegetable stock
  • a few sprigs of fresh basil
  • 1 x 280 g ciabatta loaf
  • red wine vinegar
  • extra virgin olive oil
Instructions:
  • 1. Preheat the oven to 200°C/400°F/gas 6. 2. Halve the tomatoes and place cut-side up in a large roasting tray. 3. Break the garlic bulb into cloves and add into the tray. 4. Peel and slice the onions into 3cm wedges, then scatter into the tray. 5. Sprinkle with oregano, season with sea salt and black pepper, and drizzle with oil. 6. Roast for 50 minutes to 1 hour until the tomatoes are soft and sticky. 7. Transfer everything from the tray into a large pan, add stock, basil stalks, and most of the leaves. 8. Tear one half of a ciabatta loaf into the soup, bring to a boil, then simmer for 10 minutes. 9. Meanwhile, char the remaining ciabatta slices on a griddle pan. 10. Add a splash of red wine vinegar to the soup and blend with a hand blender until smooth. 11. Ladle into bowls, drizzle with extra virgin olive oil, and top with remaining basil leaves. 12. Serve with the griddled ciabatta on the side.

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