Roasted Tomato and Bread Soup - Alexandra's Kitchen | Recipe Cloud App

Ingredients

• 3 lbs (1.36 kg) tomatoes, about, halved if large, left whole if cherry or grape, enough to fill a sheet tray
• 1 onion, peeled and chopped into big chunks (9.5 oz | 256 g once trimmed)
• 1 shallot, peeled and chopped into big chunks (3⅛ oz | 88 g once trimmed)
• 1 head garlic, cloves separated but left peeled, lightly smashed (1.5 oz | 42 g)
• one large carrot, unpeeled, roughly chopped (2 oz | 55 g)
• 3 tablespoons olive oil, about
• 1 teaspoon kosher salt plus more to taste
• fresh cracked pepper
• 4 to 5 oz | 135 g (a couple slices) bakery style bread or peasant bread
• 2 to 3 cups water
• 1 bunch (1 oz | 28 g) fresh basil
• crushed red pepper flakes to taste
• Shaved Parmigiano Reggiano and more bread for serving, optional
• olive oil for drizzling, optional