Roasted Tomato Soup | Recipe Cart | Recipe Cart

Ingredients

• 4 pounds ripe tomatoes (cored and quartered)
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 12 large garlic cloves (roughly chopped)
• 3 teaspoons fine sea salt
• 1 teaspoon freshly ground pepper
• 1 to 2 small red onions (coarsely chopped)
• 1/4 cup lightly packed chopped basil leaves
• 2 tablespoons finely chopped flat-leaf parsley leaves
• 1 to 1 1/2 tablespoons finely chopped sage leaves
• 5 cups cold water
• 1/2 loaf crusty French bread (about 8 ounces) (crust removed, cut into 1/2-inch cube)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon fine sea salt
• 2 tablespoons extra-virgin olive oil