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Roasted Tomato and Bread Soup - Alexandra's Kitchen
Ingredients
- 3 lbs (1.36 kg) tomatoes, about, halved if large, left whole if cherry or grape, enough to fill a sheet tray
- 1 onion, peeled and chopped into big chunks (9.5 oz | 256 g once trimmed)
- 1 shallot, peeled and chopped into big chunks (3⅛ oz | 88 g once trimmed)
- 1 head garlic, cloves separated but left peeled, lightly smashed (1.5 oz | 42 g)
- one large carrot, unpeeled, roughly chopped (2 oz | 55 g)
- 3 tablespoons olive oil, about
- 1 teaspoon kosher salt plus more to taste
- fresh cracked pepper
- 4 to 5 oz | 135 g (a couple slices) bakery style bread or peasant bread
- 2 to 3 cups water
- 1 bunch (1 oz | 28 g) fresh basil
- crushed red pepper flakes to taste
- Shaved Parmigiano Reggiano and more bread for serving, optional
- olive oil for drizzling, optional
Directions
Directions aren't available for this recipe.
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