A Saturday afternoon in the kitchen is among my favorite things ever. And this fall, I’ve been turning towards soups and chili to keep me warm and cozy indoors. I discovered this Roasted Tomato and Bread Soup recipe on Pinterest and immediately knew I needed to make it. After all, tomato soup with chunky bread is a longtime favorite – for basically everyone, right?
I’d say Saturday or Sunday afternoon is the perfect time to make this Roasted Tomato soup! It’s a very simple recipe, but does require time – mostly for the roasting. You can have your tomato, onion and garlic mixture roasting away in the oven while you’re doing other things around the house. They’re a nice fragrant addition to have lingering in the background while you’re reading a book, watching football or doing dreaded chores.
The original recipe did call for carrots, but silly me didn’t have any on hand and was way too lazy to make a run to the store – so I left them out. But I did use loads of tomatoes, garlic and onion for intense flavor, being sure to salt and pepper accordingly each step of the way. I also like to add a splash of red wine vinegar to basically everything I make with tomatoes, as it nicely enhances the flavor. That’s just me though, (though I highly suggest it). #yum
There are surely several options for what bread you could use use, but I went for a traditional white round bread. Next time, I think I’m going to try this with my favorite flax seed and quinoa bread for Whole Foods, because that is some seriously hearty bread that should make for one seriously hearty soup! Plus, being a vegetarian I’m never one to pass up an opportunity to sneak in some added protein.
One thing that I find absolutely non-negotiable is the use of fresh basil. Fresh basil is always SO much better than that dried, flaky stuff you find in the seasoning aisle. I might sound like a bit of a seasoning Nazi here, but honestly – dried basil shouldn’t even be a thing 😉
In a nutshell, the Roasted Tomato and Bread Soup is SUPER easy to make. Essentially you roast your veggies, throw into a pot with some water, basil and bread and blend. Done! You can serve topped with fresh parmesan – or not, if you’d like to keep this vegan. It’s also served best on the couch with a side of Netflix.
Also, stay tuned – because I’ve been cultivating a killer vegetarian chili recipe that will seriously rock your socks off! And if you’re not a vegetarian, I guarantee you won’t be missing the meat at all. Tis’ the season for chili!