Tomato Soup

I'm a big soup fan, but I had yet to try a tomato soup recipe. I came across Eating Well's roasted tomato bread soup recipe a few weeks ago, so I gave it a try on Monday. It's not what I would consider a classic tomato soup, as it contains more onions that tomatoes. But roasting the onions, tomatoes, and garlic makes a really rich flavor that is complemented well served atop toasted bread and topped with basil.

Start to finish, it took me about 50 minutes. Prep was pretty straight-forward. You can chop up the tomatoes while the onions are roasting, and start the broth simmering a little early (see below) to cut preparation time.

My modifications:

• I used four medium tomatoes (yielding about 4 cups chopped into smallish chunks) rather than cherry tomatoes
• I started simmering the broth during the last ten minutes of roasting the onions, tomatoes, and garlic
• I did not serve topped with cheese (for obvious reasons, due to my allergy)
• Topped with dried basil because I didn't have any fresh on hand
• Served with sourdough rather than whole wheat (I'm a big sourdough fan)

One thing Ted and I really liked about this recipe it that, served with the bread, it is somewhat reminiscent of riboletta, a vegetable-based soup served with bread in Italy, particularly in the Tuscan region.

Would I make this again? Yes.

What I might try next time:

• Adding cannellini beans (white kidney beans) and chopped celery to the broth to make it a little more like riboletta

Other comments: Due to the high onion content, my emptied lunch containers smelled nasty. The soup tastes much better than the smell it leaves behind in the container...