‘So Long Summer’ Tomato & Bread Soup (serves 4)
A simple soup that waves goodbye to the sweetness of summer’s tomatoes and makes use of our spare crusts as we happily head into toast season.
1kg of fresh tomatoes
half a loaf of stale white bread / sourdough
5 cloves of garlic
handful of basil (fresh or 3tbsp frozen)
1.5l of vegetable (or chicken) stock
salt & pepper
Preheat your oven to 160 degrees. Quarter or halve the tomatoes and scatter them in a roasting tin along with the unpeeled cloves of garlic, douse with a glug of olive oil, season with salt and pepper and then slowly roast them for an hour until they’ve released their juices and are sweet.
Meanwhile, heat the stock in a large pan, shred your bread into large pieces and add them to the stock to soak. Once the tomatoes are ready, pick out the garlic cloves and tip the tomatoes into the stock pan with all their lovely juices. Peel the garlic and add those in too.
Heat up the soup and simmer for 10 minutes, adding in the basil right at the end. Now blitz it up and taste. It might need more water, a pinch more salt, or if it’s too sweet then a spoonful of red wine vinegar. Serve topped with chilli oil…or pesto…or parmesan, and of course serve it with toast.
One Field Farm
Growing good things, and doing good things with them.