Serves: 6

Ingredients

  • 2 kg ripe tomatoes
  • ½ 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
  • Sea salt and black pepper

Method

  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Prepare the vegetables: Halve the tomatoes and place cut-side up in a large roasting tray. Break the garlic bulb into cloves. Peel and slice the onions into 3cm wedges, then scatter both into the tray.
  3. Season and roast: Sprinkle with oregano, season with sea salt and black pepper, then drizzle with olive oil. Roast for 50 minutes to 1 hour, or until the tomatoes are soft and sticky.
  4. Transfer to a pan: Scrape everything from the tray into a large pan, picking out and squeezing in the garlic, discarding the skins.
  5. Add stock and basil: Pour in the vegetable stock, then roughly chop and add the basil stalks with most of the leaves.
  6. Add bread: Cut the ciabatta loaf in half and tear one half into the soup. Bring to the boil, then simmer for 10 minutes.
  7. Griddle remaining bread: Meanwhile, put a griddle pan on a high heat. Slice the remaining ciabatta and griddle until lightly charred on both sides.
  8. Blend and finish: Add a splash of red wine vinegar to the soup, then blitz with a hand blender until fairly smooth.
  9. Serve: Ladle into bowls, drizzle with extra virgin olive oil and scatter with the remaining basil leaves, serving the griddled ciabatta on the side.

Nutritional Information (per serving)

  • Calories: 296 kcal
  • Protein: 7 g
  • Fat: 14 g
    • Saturated Fat: 2 g
  • Carbohydrates: 38 g
    • Sugars: 12 g
    • Dietary Fiber: 7 g
  • Cholesterol: 0 mg
  • Sodium: 980 mg

Notes:

  • The nutritional values are approximate and can vary depending on the exact brands and measurements used.
  • For a lighter version, you can reduce the amount of olive oil used in roasting and drizzling.
  • Adjust the seasoning and the amount of red wine vinegar to taste.

Enjoy your delicious and hearty Roast Tomato & Bread Soup!