Roasted soup is one of the most comforting soups you can make, and the addition of focaccia bread elevates it to the next level. This recipe for roasted tomato soup with focaccia is simple to make, requires only a few ingredients, and can be enjoyed any time of year.

Ingredients:

For the soup:

– 2 pounds of ripe tomatoes, sliced in half
– 1 medium onion, chopped
– 4 cloves of garlic, chopped
– 2 tablespoons of olive oil
– 1 teaspoon of thyme
– 1 teaspoon of oregano
– 4 cups of chicken or vegetable broth
– Salt and pepper to taste

For the focaccia:

– 2 cups of all-purpose flour
– 1 and 1/2 teaspoons of active dry yeast
– 1 teaspoon of salt
– 1 teaspoon of sugar
– 1/2 cup of warm water
– 1/4 cup of olive oil
– 1/4 teaspoon of dried oregano
– 1/4 teaspoon of dried thyme
– 1/4 teaspoon of pepper

Instructions:

1. Preheat your oven to 375 degrees Fahrenheit.

2. Start by roasting your tomatoes. Line a baking sheet with parchment paper and place the tomato halves cut side up on the sheet. Drizzle with olive oil and sprinkle with salt, pepper, thyme, and oregano. Roast for 40-45 minutes until the tomatoes are soft and slightly charred.

3. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent and fragrant.

4. Add the roasted tomatoes and broth to the pot, and bring to a simmer. Let the soup simmer for 15-20 minutes until it has thickened slightly.

5. Use an immersion blender or transfer the soup to a blender to blend until smooth. Add salt and pepper to taste.

6. For the focaccia, combine the flour, yeast, salt, sugar, oregano, thyme, and black pepper in a large mixing bowl. Mix until combined.

7. Add the warm water and olive oil to the dry mixture and knead until smooth and elastic. Cover the dough and let it rest for 30 minutes in a warm place.

8. Preheat your oven to 400 degrees Fahrenheit.

9. Roll out the dough on a parchment paper-lined baking tray, and use your fingers to create dimples all over the dough. Drizzle with olive oil and sprinkle with salt, oregano, and thyme.

10. Bake the focaccia for 20-25 minutes until golden brown and crispy.

11. Serve the roasted tomato soup with a slice of focaccia on the side for dipping and enjoy!

Roasted tomato soup with focaccia is a delicious and comforting meal that is for cold winter nights or any day of the year. The roasted tomatoes add depth and richness to the soup, while the focaccia provides the perfect vehicle for sopping up every last bit of soup. Give this recipe a try, and you won’t be disappointed!

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