Roasted Bread and Tomato Soup with Ajvar and Croutons

- 2 cups (250g) all-purpose flour
- 1 cup (240ml) oil (olive or vegetable)
- 1 cup (240ml) heavy cream or half-and-half
- 1 can (410g or 14.5 oz) crushed tomatoes
- 2 cups (475ml) warmed vegetable broth
- 8 slices sourdough bread
- 1 large onion, diced
- 3 cloves garlic, minced
- 1/4 cup (60g) ajvar (roasted red pepper sauce)
- Salt and pepper, to taste
- Croutons
- Optional: fresh basil or parsley for garnish
1. Preheat the oven to 350°F (175°C).
2. Cube the sourdough bread into bite-sized pieces and spread them out on a baking sheet.
3. Drizzle a small amount of oil over the bread cubes and toss them gently to coat evenly.
4. Roast the bread in the oven for 10-12 minutes, or until it becomes crispy and golden brown.
5. Let the bread cool completely on the baking sheet.
6. In a large pot, heat 2 tablespoons (30ml) of oil over medium heat.
7. Add the diced onion and sauté until softened, about 5 minutes.
8. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
9. Sprinkle 1-2 tablespoons (15-30g) of flour over the onion mixture and cook for 1-2 minutes, stirring constantly to prevent lumps.
10. Gradually pour in 2 cups (475ml) of warmed vegetable broth, whisking continuously to avoid lumps.
11. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 5 minutes.
12. Add 1 can (14.5 oz or 410g) of crushed tomatoes, 1/4 cup (60g) of ajvar, and 1/2 cup (120ml) of heavy cream or half-and-half to the pot.
13. Stir well to combine all the ingredients.
14. Season the soup with salt and pepper to taste.
15. To assemble the soup, place a few roasted bread cubes at the bottom of a bowl.
16. Ladle the hot soup over the bread, then top with additional croutons and a sprinkle of fresh basil or parsley, if desired.
17. Serve the soup immediately and enjoy!
- oven
- baking sheet
- large pot
- whisk
- wooden spoon
- cutting board
- knife
- measuring cups and spoons
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