Baked Tomato and Bread Soup

6 servings

95 minutes

This soup of roasted tomatoes and bread is a true embodiment of Tuscan culinary heritage. Inspired by simple and accessible ingredients, it combines the sweetness of roasted tomatoes with the aroma of garlic, the freshness of basil, and the richness of ciabatta. The dish has a velvety texture, rich flavor, and a slight acidity from red wine vinegar, creating a harmonious balance. In Italy, this soup is often made in the fall and winter months when one craves cozy home flavors. It is served with crispy ciabatta that complements its tenderness and drizzled with the finest olive oil for a finishing touch. This is not just food — it’s an immersion into the warm atmosphere of an Italian home where every ingredient unfolds and becomes part of a culinary symphony.

Energy value per serving

• Calories: 264.6
• Proteins: 6.7g
• Fats: 7.6g
• Carbohydrates: 42.7g

Ingredients

• Tomatoes: 2 kg
• Garlic: 0.5 head
• Red onion: 2 head
• Oregano: pinch
• Olive oil: 30 ml
• Vegetable broth: 1 l
• Green basil: 3 sprig
• Ciabatta: 280 g
• Red wine vinegar: 1 tbsp
• Extra virgin olive oil: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Preheat the oven to 200 degrees (on a gas stove, point 6).

2. Cut the tomatoes in half and place them cut side up on a large baking tray.

   Required ingredients:

   • Tomatoes: 2 kg

3. Break the garlic into cloves. Peel and slice the onion into 3 cm pieces, then place them on a baking sheet.

   Required ingredients:

   • Garlic: 0.5 head
   • Red onion: 2 heads

4. Sprinkle oregano, season with salt and black pepper, then drizzle with olive oil. Bake for 50 minutes to 1 hour or until the tomatoes are soft and sticky.

   Required ingredients:

   • Oregano:  pinch
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Olive oil: 30 ml

5. Transfer everything to a large skillet, selecting and squeezing the garlic, removing the skin.

6. Pour in the broth, then chop coarsely and add the basil stems with most of the leaves.

   Required ingredients:

   • Vegetable broth: 1 l
   • Green basil: 3 sprigs

7. Cut the ciabatta in half and place one half in the soup. Bring to a boil, then cook for 10 minutes.

   Required ingredients:

   • Ciabatta: 280 g

8. Meanwhile, place the grill pan on high heat. Slice the remaining ciabatta and toast it in the pan until lightly browned on both sides.

   Required ingredients:

   • Ciabatta: 280 g

9. Add red wine vinegar to the soup, then blend with a blender until smooth.

   Required ingredients:

   • Red wine vinegar: 1 tablespoon

10. Pour onto plates, drizzle with extra virgin olive oil, and sprinkle with remaining basil leaves. Serve grilled ciabatta as a side.

    Required ingredients:

    • Extra virgin olive oil:  to taste
    • Green basil: 3 sprigs