Roasted Tomato-Bread Soup

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Tomatoes, onions and garlic develop a deep, rich flavor when roasted. A mix of different colored cherry tomatoes will add a playful note. This soup is adapted from a recipe in Amy Goldman’s book The Heirloom Tomato: From Garden to Table (Bloomsbury USA, 2008).

 Roasted Tomato-Bread Soup
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 1 hour

  • 4 cups thinly sliced onions

  • 2 tablespoons extra-virgin olive oil

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 4 cups cherry tomatoes, halved

  • 1/2 cup thinly sliced garlic, plus 1 whole clove, peeled and halved

  • 3 cups reduced-sodium chicken broth, or vegetable broth

  • 6 slices whole-grain country bread

  • 2/3 cup chopped fresh basil

  • 6 tablespoons finely shredded Parmesan cheese

Directions
  1. Prepare through Step 4, cover and refrigerate for up to 2 days.

  2. 6 servings, about 1 cup each

  3. Preheat oven to 450°F.

  4. Toss onions, oil, salt and pepper in a 9-by-13-inch pan. Roast the onions, stirring once or twice, until starting to brown, about 20 minutes.

  5. Stir in tomatoes and 1/2 cup garlic and continue roasting, stirring once, until the tomatoes are falling apart and beginning to brown in spots, about 20 minutes more.

  6. Transfer the onion-tomato mixture to a large saucepan. Add broth. Bring to a simmer over medium-high heat. Remove from the heat and cover to keep warm.

  7. Meanwhile, place bread on a large baking sheet and bake until toasted, about 10 minutes. Rub both sides of the toasted bread with the halved garlic clove. (Discard remaining garlic.)

  8. To serve, place a piece of toasted bread in a shallow soup bowl. Ladle about 1 cup soup over the bread. Sprinkle with basil and cheese and serve immediately.


Nutritional Facts

Servings
6
Per serving
Calories
213
Carbohydrates
27g
Fat
8g
Saturated Fat
2g
Monounsaturated Fat
4g
Protein
10g
Cholesterol
4mg
Dietary Fiber
5g
Potassium
564mg
Sodium
594mg
Added Sugars
0g
Exchanges
1 1/2 starch
1 vegetable
2 fat
Carbohydrate Servings
1 1/2

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