Fire-Roasted Tomato and Bread Soup

Name: Fire-Roasted Tomato and Bread Soup
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 8 serving(s)
Ingredients: 4 cups chicken broth; 2 slices day-old Italian bread, 1/2-inch thick; 1/2 small red bell pepper, cored, seeded; 25 plum tomatoes, halved, cored, and seeded; 1 medium onion, peeled, cut in 1/2-inch slices; olive oil; 1/4 cup basil leaves; 1 stalk celery, chopped; 1 garlic clove, minced; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper

Submitted by shawnajean

"Healthful, soothing, and oh so easy to make. The perfect bowl of comfort!"

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Ready In:: 1hr 40mins
Ingredients:: 11
Serves:: 8

ingredients

4 cups chicken broth
2 slices day-old Italian bread, 1/2-inch thick
¹⁄₂ small red bell pepper, cored, seeded
25 plum tomatoes, halved, cored, and seeded
1 medium onion, peeled, cut in 1/2-inch slices
olive oil
¹⁄₄ cup basil leaves
1 stalk celery, chopped
1 garlic clove, minced
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper

directions

In a large stockpot, add the chicken broth and bread, and set aside for 1 hour. Meanwhile, prepare the vegetables: Flatten the pepper half with the palm of your hand. Brush the pepper half, tomato halves, and onion slices with oil. Grill the vegetables over Direct High heat until lightly charred, 6 to 8 minutes, turning once halfway through grilling time. Remove from grill. When tomatoes and pepper are cool enough to handle, remove their skins. Rough chop all the grilled vegetables. Add the grilled vegetables and the rest of the ingredients to the pot and simmer over low heat for 45 minutes, stirring occasionally. Serve with crusty Italian bread or baguette.