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Roasted Tomato Soup Thickened with Bread


Inspired By Café Mimosa’s Tomato Bread Soup 

Notes: I now use water, not stock, in this recipe. See updated recipe here.


  • tomatoes, halved if large, left whole if cherry or grape, enough to fill a sheet tray
  • 1 onion, peeled and chopped into big chunks
  • 1 shallot, peeled and chopped into big chunks
  • 1 head garlic, cloves removed and peeled
  • a few carrots, peeled and cubed
  • olive oil
  • kosher salt
  • fresh cracked pepper


  • 34 slices bread (French or Italian)
  • about 2 cups chicken stock (or water), preferably homemade or a low-sodium variety
  • 1 bunch fresh basil
  • crushed red pepper flakes
  • Shaved Parmigiano Reggiano and crusty bread for serving, optional

Note: This recipe is all done to taste. Adjust as necessary.


  1. Roast the vegetables. Preheat the oven to 300ºF. Line a rimmed sheet tray with all of the vegetables. This tray should be filled in a single layer. Use whatever vegetables you have on hand — I threw in the carrots because I had them, but leeks, celery, thyme etc. would all make nice additions. Drizzle olive oil over top. Season with salt and pepper to taste, and roast for about three hours until vegetables are soft and slightly caramelized.
  2. Meanwhile, toast the bread. Slice the bread into ½-inch thick pieces. Place on the counter to dry or toast briefly in the toaster. You just want to dry out the bread; you’re not trying to brown it.
  3. Puree the soup. When the vegetables are done, place them in a pot with chicken stock. To give you a rough idea, I had about 5 cups of roasted vegetables and used about 2½ cups of chicken stock. Bring to a simmer. Season with a pinch of salt and crushed red pepper flakes if using. Add the bunch of basil. Break two slices of bread into medium-sized cubes and add to the pot. Using an emersion blender or food processor or traditional blender, puree the soup roughly. It should be slightly chunky. Taste and add more salt or bread if necessary. Add more stock until soup reaches desired consistency.


If you leave this soup relatively chunky, it would make a wonderful sauce for pasta.

  • Prep Time: 15 minutes
  • Cook Time: 3 hours 20 minutes