Tomato soup with tear & share cheesy bread

Vegetarian
Health score
5%
Tomato soup with tear & share cheesy bread
50 min.
4
698kcal

Suggestions


Looking for a comforting dish to warm your soul? This delightful Tomato Soup with Tear & Share Cheesy Bread is the perfect meal to indulge in, whether it's for lunch or a cozy dinner at home. Bursting with rich flavors and a hint of garlic, the soup is a luscious blend of ripe plum tomatoes, sweet carrots, and aromatic onions, all brought together with a velvety swirl of half-fat crème fraîche. It's not just delicious; it's also vegetarian, making it a fantastic option for everyone at the table.

But the real star of the show is the tear-and-share cheesy bread, which adds a fun, interactive twist to the meal. With its golden, crispy exterior and mouthwatering garlic-butter flavor, each fluffy slice is filled with melty cheese and a hint of oregano. The best part? You can easily pull apart each piece, making it perfect for sharing with family or friends.

Taking just about 50 minutes from start to finish, this dish allows you to enjoy a homemade, wholesome meal without spending hours in the kitchen. With a total of four servings, it’s ideal for gatherings or simply for enjoying a hearty dish after a long day. So, gather your ingredients, heat your oven, and get ready to treat yourself to a delicious culinary experience that combines simplicity with flavor!

Ingredients

  • 100 butter at room temperature (we used Lurpak)
  • servings cooking oil for greasing
  •  carrots chopped
  • 500 ciabatta bread (we used Wright's)
  • 100 crème fraîche 
  •  onion chopped
  • tsp oregano dried
  • 800 plum tomatoes canned
  •  vegetable cube 

Equipment

  • oven

Directions

  1. Heat oven to 200C/180C fan/gas 6.Make up the bread mix following packinstructions, then roll out to a 30 x 40cmrectangle.
  2. Spread over 75g of the garlicbutter and half the oregano, then sprinklethe cheese and roll up like a Swiss roll.
  3. Cut into 8 even slices and transfer to awell-greased round 23cm tin and arrange7 round the outside, 1 in the middle.
  4. Brush with any leftover butter. Cover withoiled cling film and leave in a warm placeto puff up while you make the soup. Oncedoubled in size, bake bread for 25-30 mins.
  5. Heat the remaining garlic butter in apan until foaming.
  6. Add the onion andcarrot, and cook until softened.
  7. Pour inthe tomatoes, crumble over the stockcube, add the remaining oregano andsimmer for about 20 mins, then stir in thecrème fraîche. Blend and season – it mayneed a pinch of sugar if it tastes slightlyacidic.
  8. Add enough boiling water for agood soup consistency and keep ona gentle heat until the bread is done.

Nutrition Facts

Calories698kcal
Protein7.75%
Fat51.54%
Carbs40.71%

Properties

Glycemic Index
41.71
Glycemic Load
3.12
Inflammation Score
-10
Nutrition Score
15.063913060271%

Flavonoids

Naringenin
1.36mg
Luteolin
0.02mg
Isorhamnetin
1.38mg
Kaempferol
0.4mg
Myricetin
0.27mg
Quercetin
6.77mg

Nutrients percent of daily need

Calories:697.8kcal
34.89%
Fat:40.75g
62.7%
Saturated Fat:16.99g
106.2%
Carbohydrates:72.43g
24.14%
Net Carbohydrates:67.36g
24.49%
Sugar:8.12g
9.03%
Cholesterol:68.5mg
22.83%
Sodium:972.85mg
42.3%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.78g
27.57%
Vitamin A:5010.02IU
100.2%
Vitamin C:30.58mg
37.07%
Vitamin K:35.63µg
33.93%
Vitamin E:4.48mg
29.84%
Fiber:5.07g
20.29%
Potassium:611.54mg
17.47%
Manganese:0.33mg
16.65%
Vitamin B6:0.23mg
11.72%
Folate:42.51µg
10.63%
Phosphorus:87.64mg
8.76%
Magnesium:32.01mg
8%
Calcium:76.98mg
7.7%
Copper:0.15mg
7.29%
Vitamin B3:1.45mg
7.23%
Vitamin B1:0.1mg
6.97%
Vitamin B2:0.11mg
6.44%
Iron:1mg
5.54%
Vitamin B5:0.37mg
3.73%
Zinc:0.55mg
3.68%
Selenium:1.37µg
1.95%
Vitamin B12:0.09µg
1.58%