Roasted Tomato-Bread Soup

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Put the tomatoes on a rimmed baking sheet, toss with 2 tablespoons of the garlic oil and season with salt and pepper, to taste.

3. 3

   Roast until the tomatoes are softened and the edges are beginning to brown, 15 to 20 minutes.

4. 4

   Meanwhile, heat 1 tablespoon of the garlic oil in a saucepan over medium-high heat.

5. 5

   Add the basil and stir for about 30 seconds.

6. 6

   Add the canned tomatoes with their juice and the water; season with salt and pepper, to taste.

7. 7

   Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes.

8. 8

   Stir in the bread and simmer for 2 to 3 minutes.

9. 9

   Stir the oven-roasted tomatoes and any cooking juices into the saucepan and simmer for another 3 minutes.

10. 10

    Taste for seasoning, adjusting if necessary, and ladle into serving bowls.

11. 11

    Garnish with a drizzle of garlic olive oil and basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.