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Ciabatta Bread and Tomato Soup




Source of Recipe


VINNY'S ON WINDWARD


Recipe Introduction


6 servings
To save time, you can sauté the onions and garlic while the tomatoes are
roasting.


List of Ingredients




4 1/2 pounds ripe tomatoes, peeled, cored, cut in half and seeded
1/4 cup extra-virgin olive oil, divided
1/4 cup finely chopped garlic, divided
3/4 cup diced onion
4 cups reduced-sodium chicken broth
Kosher salt and coarsely ground black pepper
3 cups torn pieces of ciabatta bread
2 ounces Parmigiano-Reggiano cheese, shaved

Recipe



Preheat oven to 350 degrees. On a lightly greased baking sheet, place tomatoes,
cut side down. Brush tomatoes with olive oil and sprinkle with half the garlic.
Bake for about 45 minutes, or until tomatoes are blistered and begin to color.
Remove from oven, reserving the pulp and the juices. Roughly chop the tomatoes.

In a stockpot, heat the remaining olive oil. Sauté the onion and remaining
garlic until softened. Add the chicken broth and bring to a boil. Reduce heat to
a simmer and add the tomatoes and juices. Bring to a simmer for 5 minutes.
Season generously with salt and pepper. Transfer to a food processor and pulse
until souplike but still chunky.

In large individual serving bowls, place about 1/2 cup bread. Top with soup.
Garnish with cheese.