Tasty Tomato Soup

I was in Dallas this weekend for Jen's wedding shower, it was so fun. Jen got the most incredible kitchen appliances, utensils, serving bowls, platters, measuring cups, spoons, cookbooks, etc... Needless to say, I was jealous!

Cameron and I went to Williams Sonoma (one of my favorite stores EVER) and it took a while for us to pick out what to get Jen and Craig... We ended up getting this 10-piece set of glass bowls, salt and pepper shakers, and Cameron picked out this hard boil egg timer (you put it in the water with the egg and after a certain amount of time in the water the device, shaped like an egg, tells you when your egg is boiled!).

For lunch on Sunday I made Ford and Cameron some roasted tomato-bread soup, and Mr. and Mrs. Ongena came over just in time to eat with us! But as a side note, this soup is delicious and perfect for a cold drizzly day like Sunday was, but to feed hungry boys, like Cameron and Ford, I would recommend making a salad, or grilled cheese to pair with this yummy soup. I love to dip grilled cheese in tomato soup!

Another great thing about this soup is it doesn't take a lot of ingredients! You might have some of these ingredients lying around, but if you don't its not expensive or time consuming to pick them up at the store.

Roasted Tomato-Bread Soup

Ingredients:

• 1 pound vine-ripened tomatoes, quartered and seeded (about 3 tomatoes)
• 3 tablespoons EVOO, plus more for garnish (the recipe calls for garlic-infused extra-virgin olive oil, but I just had regular EVOO and used garlic salt instead)
• Kosher salt and freshly ground black pepper (And garlic salt!)
• 1/2 cup finely sliced fresh basil leaves, plus more leaves for garnish
• 1(28-ounce) can crushed tomatoes
• 1 1/2 cups water
• 1/2 loaf sourdough baguette (day-old, its a little bit stall and soaks up all the flavor better) or 1/4 loaf country/ french bread, torn into 1/2-inch pieces (about 3 cups)

Instructions:

Preheat the oven to 400 degrees F.

Put the tomatoes on a rimmed baking sheet, toss with 2 tablespoons of the garlic oil and season with salt and pepper, to taste. Roast until the tomatoes are softened and the edges are beginning to brown, 15 to 20 minutes.

Meanwhile, heat 1 tablespoon of the garlic oil in a saucepan over medium-high heat. Add the basil and stir for about 30 seconds. 

Add the canned tomatoes with their juice and the water; season with salt and pepper, to taste. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes. Stir in the bread and simmer for 2 to 3 minutes.

Stir the oven-roasted tomatoes and any cooking juices into the saucepan and simmer for another 3 minutes. Taste for seasoning, adjusting if necessary, and ladle into serving bowls. Garnish with a drizzle of garlic olive oil and basil leaves.

ENJOY!!!