The soup equivalent of dipping your bread into tomato sauce, this rustic dish is summer's comfort food.
Recipe information
Total Time
1 Hour
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 tablespoons oil in a large baking dish; season with salt and pepper.
Step 2
Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30–35 minutes.
Step 3
Transfer tomato mixture to a large saucepan; add basil, 1 cup torn bread, and 4 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8–10 minutes; season with salt and pepper.
Step 4
Meanwhile, tear remaining 1/2 cup bread into smaller pieces; toss on a baking sheet with 3 tablespoons oil; season with salt. Toast, tossing often, until crisp, 5–8 minutes.
Step 5
Serve soup topped with toasted bread and drizzled with more oil.
Nutrition Per Serving
Recipe notes
Back to topSee Related Recipes and Cooking Tips
41 Italian Appetizer Recipes
From ricotta toasts and polenta bites to pasta e fagioli and sea bream crudo, here are all of our favorite Italian and Italian-inspired appetizer recipes.A Week's Worth of Simple Soup Recipes
Because making soup doesn't have to take hours.10 Reasons You Should Never Throw Away a Stale Baguette
Did that baguette get a little *too* crusty? That happens. Luckily, baguettes are almost as useful stale as they are fresh.
