Roasted Tomato and Red Pepper Soup with Pesto Croutons
Ingredients
- 1 La Brea Bakery Country White Sourdough Oval, cut in half
- ¼ cup extra-virgin olive oil, plus 2 Tablespoons
- 3 Tablespoon basil pesto, jarred or homemade
- 32 small, sweet tomatoes (about ½ pint), cut in half, or 16 cherry tomatoes, quartered
- Sugar, pinch to taste
- Kosher salt, to taste
- 2 quarts roasted tomato and red pepper soup
Instructions
Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Rip the bread into twenty-four 1 to 1 ½ pieces, using only the inside of the loaf; discard the crust.
Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Rip the bread into twenty-four 1 to 1 ½ pieces, using only the inside of the loaf; discard the crust.
Adjust the oven rack to the highest position and change the oven setting to broil. Toss the tomatoes in a medium bowl with the olive oil, sugar, and a generous sprinkling of kosher salt. Scatter them on a baking sheet and place them under the broiler for 5 to 7 minutes, shaking the pan occasionally, until they're charred and burst in places.
Meanwhile, heat the soup in a large saucepan over medium heat, stirring occasionally to keep it from scorching, until it comes to a low boil. Divide the soup evenly among four large soup plates or bowls, filling them to just below the rim. Pile croutons in the center of each serving and spoon the tomatoes and their juices around the croutons.
Recipe courtesy of Nancy Silverton
Serves: 4