Roasted Tomato Basil Bread Soup Recipe
This rich soup of Roma tomatoes, tomato sauce, chicken stock, basil and New York Bakery Texas Garlic toast will bring color and flavor to your table.
Cook Time: 45 minutes
Ready In: 70 minutes
- 3 slices New York Bakery Texas Garlic Toast
- 12 large Roma tomatoes, each cut in half
- 2 tbsp. olive oil
- 3/4 cup chopped onions
- One (14 oz.) can tomato sauce
- 4 cups chicken stock
- Salt and pepper, to taste
Preheat the oven to 400° F. Oil a rimmed sheet pan and transfer tomatoes to the pan, cut side down. Roast tomatoes for 30 minutes. Remove from oven; cool slightly and peel off the tomato skin, discard the skin.
Chop 2 slices New York Bakery Texas Garlic Toasts into 1-inch pieces, to be used in the soup and chop the remaining slice into ½-inch pieces to be used as a garnish for the soup.
Heat oil in a Dutch oven over medium high heat; add onions and sauté 3 to 5 minutes. Add tomatoes, tomato sauce, stock, salt and pepper and cook, stirring occasionally for 20 minutes. Add the 2 chopped slices of toast and stir into the soup mixture. In small batches, carefully puree the hot soup in a blender or food processor. Transfer the soup back to the pot and stir in the basil. Garnish the soup with additional chopped toast.