Broiled Fresh Tomato Soup

broiledtomatosoupBroiled Fresh Tomato Soup

A wonderful recipe involving a bread bowl. How can you go wrong when you get to eat the bowl?  A beautiful first course or Sunday after church lunch. Strong flavors meld together perfectly.


2 pounds garden fresh tomatoes
3 medium onions — cut in halves
6 garlic cloves
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar -OR- apple vinegar if on a fast
1 teaspoon sugar or honey
1 teaspoon Kosher or sea salt
½ teaspoon fresh ground black pepper
13 to 14 ounces of homemade broth or, if you must, 1 (13-ounce) ready-to-serve can of broth

*You can use chicken or Tasty Turkey Broth if you aren’t fasting or you can use vegetable broth if you are on a fast

4 large Kaiser rolls — (5-inch)
¼ cup cubed Muenster cheese for garnish if you aren’t fasting


Measuring cups/spoons
Food processor or blender
Good sharp knives
Clean cutting board for vegetables and cheese
Oven safe pans


Cut and stage bread bowls for baking if you aren’t fasting.


Use tomatoes held at room temperature until fully ripe; core and cut in halves.

Preheat broiler.

On a shallow pan, arrange tomato and onion halves cut side down. Place garlic cloves around the vegetables.

In a cup, mix oil, vinegar, sugar, salt and pepper. Brush over vegetables, coating completely.

Broil 3 to 4 inches from heat source until lightly charred, 10 to 15 minutes, removing garlic cloves as they brown and soften, and turning pan for even cooking. Turn vegetables over and broil until lightly charred and tender, about 10 minutes longer. Remove pan from broiler and cool; peel skins from tomatoes.

In a food processor or blender, purée tomatoes, onions and garlic with the pan juices until fairly smooth. Pour into a medium saucepan; stir in your broth.

Bring to a boil; reduce heat to medium-low; cover and simmer to blend flavors, about 10 minutes. Remove from heat and keep warm.

Preheat oven to 400° degrees F.

Using a sharp knife, cut off the top of each Kaiser roll. Pull out soft centers, leaving ½-inch thick shells; discard soft bread. Reserve tops.


Place “bowls” and tops on a baking sheet. Bake until crisp, about 5 to 8 minutes, turning once.

To serve, place rolls in soup plates. Ladle hot soup into and around “bowls.” Top with cheese cubes. Garnish with basil or parsley, if desired. Serve immediately.


4 Servings

High in selenium
High in vitamin C
Very low in cholesterol

For Daniel Fast friendly recipe, use vegetable broth, do not top with cheese, and do not serve in a bread bowl.

Next time you have chicken or turkey, you can follow the instructions in the Tasty Turkey Broth recipe to make a fabulous and rich broth that will keep for a good long while, especially if you store it using my unconventional Perfect Solution for Freezing Broth.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?


I’m so grateful for your visit, today.
You would bless me if you added me to your Subscribe via any Reader feed reader or subscribed Subscribe via Email via email.
You can also become a fan on Become a Facebook Fan Facebook or follow me on Follow me on Twitter Twitter. I would love to see more of you!

Related Posts with ThumbnailsPin It
Print Friendly, PDF & Email

Copyright © 2009 - 2024 Hallee the Homemaker All Rights Reserved.