Roasted Tomato-Bread Soup

Roasting caramelizes the natural sugars in the tomatoes, onions and garlic for this richly flavored soup. Garlic-rubbed rafts of toasted whole-grain country bread make it more of a meal than your average bowl of tomato soup.

Ingredients

4 cups thinly sliced onions		1/2 cup thinly sliced garlic, plus 1 whole clove, peeled and halved
2 tablespoons extra-virgin olive oil		3 cups vegetable broth
1/4 teaspoon salt		6 slices whole-grain country bread
1/4 teaspoon freshly ground pepper		2/3 cup chopped fresh basil
4 cups cherry tomatoes, halved		6 tablespoons finely shredded Parmesan cheese

directions

Prep: 30 min Total:

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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 sliced 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; serve immediately.

nutritional information

Calories: 221		Fiber: 6 g
Fat: 8 g		Saturated Fat: 2 g
Carbohydrates: 29 g		Protein: 9 g
Sodium: 547 mg		Cholesterol: 4 g
Potassium: 462 mg		Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (32% dv)
Added Sugars: 2 g

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Roasted Tomato-Bread Soup

Ingredients

directions

nutritional information