Broiled 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
Brush

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.

TO MAKE BREAD BOWLS:
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

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High in selenium High in vitamin C Very low in cholesterol
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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?

Hallee

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