A Tomato Soup Fix

tomato_soup_recipeFor the past several months, my go-to lunch has been tomato soup with Havarti and crackers. I love to place a slice of cheese on the crisp cracker, dip it into the warm red soup until the cheese is slightly melted and the whole piece is covered in cheesy-tomato goodness.

I’ve been wanting to try my hand at cooking a fresh version of my favorite dish, but every recipe I looked up had at least 10 – 15 ingredients, most of which, I didn’t have in my pantry. The herbs alone can set someone back $10, and that’s hardly an incentive to cook when you can purchase the canned variety for a $1.50.

Enter the 5 Ingredient Fix (also a TV show) by Claire Robinson.

The recipe was perfect for my dwindling budget, my health-conscious diet and my picky taste buds.

Roasted Tomato-Bread Soup

  • 1 pound vine-ripened tomatoes, quartered and seeded
  • 3 T garlic-infused extra-virgin olive oil (or sauté garlic in olive oil for 2 to 3 minutes)
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup finely chopped fresh basil leaves
  • 1 ½ cups water
  • 3 cups day0old sourdough bread, torn into ½-inch cubes

tomato_soupPreheat oven to 400 degrees.

Place the fresh tomatoes on a rimmed baking sheet and toss with 2 tablespoons garlic olive oil and season with salt and pepper. Roast in the oven for 15 minutes.

Meanwhile, heat 1 tablespoon garlic olive oil in a saucepan over medium high heat. Add the basil and stir for 10 seconds. Add the canned tomatoes with their juice and the water; season with salt and pepper. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer 15 minutes. Stir in the bread and simmer 2 to 3 minutes.

Stir the oven-roasted tomatoes and any cooking juices into the saucepan; simmer for another 3 minutes. Taste for seasoning, adjusting if necessary, and ladle into bowls.

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