Tomato Soup Topped With Bread
|Grape tomatoes||10 Ounce (1 Carton)|
|Yellow onion||1 , peeled and roughly chopped|
|Kalamata olives||1 Cup (16 tbs)|
|Leeks||2 , cleaned and roughly cut|
|Shallot||1 , peeled and chopped|
|Garlic head||2 , cut the tops off of entire head|
|Olive oil||2 Tablespoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Bread loaf||4 Cup (64 tbs) (0.5 Loaf Rustic Day Old Approximately 4 Cups)|
|Chicken stock||4 Cup (64 tbs)|
|Basil||1 Bunch (100 gm), roughly torn|
|Parmigiano reggiano||1⁄2 Cup (8 tbs)|
Preheat the oven to 275F. Place all vegetables on a rimmed baking sheet. Do not overlap vegetables (think single layer). Generously drizzle olive oil over the mix. Season liberally with salt and pepper. Bake for 3-4 hours… Vegetables should look nicely roasted, happily limp, browned, and caramely.
Cut or tear bread into 2 inch rough chunks. If your bread is not day old, place in a 300F oven for 10 minutes to dry it out.
Once you feel vegetables are superbly roasted remove from oven, squeeze all garlic from the skins and give all vegetables a quick (7-10 seconds only) whirl in a food processor. Leave the mix chunky. Put the roasted tomato soup in a pot with the chicken stock. Bring to a simmer and add roughly torn basil and bread. Adjust amount of stock to your taste if need be. Let soup simmer for 15 minutes. All should remain chunky and rustic. Season to taste. Serve in bowls with shavings of Parmigiano Reggiano.
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