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"I thought I'd share one of the simplest recipes in the entire world," says Rach. "It's a roast tomato soup that I make all the time for family lunch. It's a real crowd-pleaser and anybody can do this in not much time." The soup itself is great, but it's even better topped with her bacon and Parm croutons!
For more simple soups from Rach, check out her Pumpkin Soup and Tuscan Soup.
Ingredients
For the Soup:
- 3 pounds cherry tomatoes any color, halved
- 1 large onion, peeled and sliced ½ inch thick
- 1 bulb garlic (7 or 8 cloves), crushed
- 3 tablespoons chopped thyme
- EVOO, for liberal drizzling
- Salt and pepper
- 1 cup passata
- 1 quart chicken stock or bone broth
- ½ cup heavy cream (optional)
- Torn basil, to serve
For the Croutons:
- 1/3 pound diced meaty guanciale or bacon, ¼ inch
- 6 cups diced sourdough or rustic white bread
- EVOO non-aerosol spray
- 1 cup grated Parm or pecorino cheese
- Red pepper flakes or coarse black pepper
- A small handful of parsley, finely chopped
Yield
Serves: 6
Preparation
Preheat oven to 400°F.
For the soup, arrange on two foil-lined baking sheets the tomatoes, onions and garlic, sprinkle the thyme over each tray, dress with EVOO to lightly coat and season with salt and pepper. Roast about 40 minutes. Reserve a few tomatoes for garnish and place the rest and the onions and garlic into a soup pot.
Add passata and stock and puree with stick blender. Simmer on low. Prepare croutons, then stir in cream (if using).
For the croutons, line pan with foil, arrange the guanciale or bacon on it and bake about 5 minutes to render some fat. Add the bread and toss to combine. Top bread with a spray of EVOO to coat and the cheese and pepper of choice. Bake 20 minutes or until crisp and golden and toss with parsley.
Serve soup topped with reserved roasted tomatoes, croutons and basil.