Recipe by Jamie Purviance
Fire-Roasted Tomato and Bread Soup
People
Serves 6 to 8
Prep Time
20 mins
Grilling Time
8 to 12 mins
People
Serves 6 to 8
Prep Time
20 mins
Grilling Time
8 to 12 mins
the Ingredients
- 4 cups / 960 milliliters low-sodium chicken broth
- 2 slices day-old Italian bread, each ½-inch thick
- ½ small red bell pepper, cored and seeded
- 3 pounds / 1.4 kilograms ripe plum tomatoes (about 25), halved, cored, and seeded
- 1 medium yellow onion, cut crosswise into ⅓-inch slices
- Extra-virgin olive oil
- ¼ cup / 6 grams coarsely chopped fresh basil leaves
- 1 celery rib, finely chopped
- 1 garlic clove, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons thinly sliced (chiffonade) fresh basil leaves
Instructions
- 01 Prepare the grill for direct cooking over medium heat (350° to 450°F).
- 02 In a large stockpot combine the chicken broth and bread. Set aside while you prepare and grill the vegetables.
- 03 Flatten the bell pepper half with the palm of your hand. Brush the pepper half, tomato halves, and onion slices with oil. Brush the cooking grates clean. Place the pepper and tomato halves, skin side down, and the onion slices over direct medium heat, close the lid, and cook until lightly charred, turning once. The pepper and tomatoes will take 6 to 8 minutes and the onion will take 8 to 12 minutes. Remove from the grill as they are done. When the pepper and tomatoes are cool enough to handle, remove their skins. Coarsely chop all the grilled vegetables.
- 04 Add the grilled vegetables, the chopped basil, celery, garlic, salt, and pepper to the stockpot. Bring to a boil over high heat on the stove, and then reduce the heat to low and simmer for 45 minutes, stirring occasionally to help the bread dissolve and thicken the soup. Ladle into bowls, top with the basil chiffonade, and serve hot.
the Ingredients
- 4 cups / 960 milliliters low-sodium chicken broth
- 2 slices day-old Italian bread, each ½-inch thick
- ½ small red bell pepper, cored and seeded
- 3 pounds / 1.4 kilograms ripe plum tomatoes (about 25), halved, cored, and seeded
- 1 medium yellow onion, cut crosswise into ⅓-inch slices
- Extra-virgin olive oil
- ¼ cup / 6 grams coarsely chopped fresh basil leaves
- 1 celery rib, finely chopped
- 1 garlic clove, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons thinly sliced (chiffonade) fresh basil leaves
