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Roasted Tomato Bread Soup

This recipe is from Season 3 of 5 Ingredient Fix


  • 1 pound vine-ripened tomatoes, quartered and seeded

  • 3 tablespoons garlic-infused extra-virgin olive oil, plus more for garnish

  • Kosher salt and freshly ground black pepper

  • 1/2 cup finely sliced fresh basil leaves, plus more leaves for garnish

  • 1(28-ounce) can crushed tomatoes (recommended: San Marzano)

  • 1 1/2 cups water

  • 1/2 loaf sourdough baguette (day-old) or 1/4 loaf country bread, torn into 1/2-inch pieces (about 3 cups)


  • 1.

    Preheat the oven to 400 degrees F.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

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