This Roasted Tomato and Bread Soup is a hearty and tasty dish that's great for a cold night. To make a creamy base, ripe tomatoes are roasted until they turn caramelized and then mixed with garlic, broth, and cream. Bread cubes made with almond flour are added to make the soup thicker and more filling. Adding fresh basil gives it a burst of freshness, and Parmesan cheese which isn't required makes it taste more savory. This soup is great for people on the keto diet and tastes great.
Ingredients: 2 lbs ripe tomatoes, halved. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper, to taste. 4 cups chicken or vegetable broth. 1/2 cup heavy cream. 2 cups almond flour bread, cubed. 1/4 cup fresh basil, chopped plus more for garnish. 1/4 cup grated Parmesan cheese optional, omit for dairy-free. Red pepper flakes, for garnish optional.
Instructions: Turn on the oven and heat it up to 400F 200C. Put the tomato halves cut side up on a baking sheet. Put olive oil on top and then add minced garlic, salt, and pepper. After the oven is hot, roast the tomatoes for 30 to 35 minutes, or until they are soft and caramelized. Take the tomatoes out of the oven and put them in a food processor or blender. Mix until it's smooth. Move the tomatoes that have been blended to a large pot. Set the pot on medium heat and add the chicken or vegetable broth. Once the soup is almost done, add the heavy cream, bread cubes made with almond flour, and chopped basil. Mix things together well. Stir the soup every once in a while for 10 to 15 minutes, or until the bread cubes are soft and the soup gets thick. If you think it needs it, add more salt and pepper to taste. Before serving, you can add grated Parmesan cheese, fresh basil, and red pepper flakes if you want. Have fun with your bread and tomato soup!
Prep Time: 10 minutes
Cook Time: 45 minutes
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