Roasted Tomato-Bread Soup

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Burris, Ken

1 hr total
30 mins prep

213 calories/serving

Recipe Filed Under
Cheese, Vegetable, Tomato, American, Roasting, Easy, Low Cholesterol, Low Fat, Vegetarian, Diabetic, High Fiber, Healthy, Appetizer, Main Dish, Side Dish, Dinner, Soup, Father's Day, Fall, Summer, Entertaining

Provided By: EatingWell

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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).

Ingredients

Serves:

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. Preheat oven to 450°F.

2. 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.

3. 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.

4. 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.

5. 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.)

6. 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.

To Make Ahead: Prepare through Step 4, cover and refrigerate for up to 2 days.