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).
Makes 6 servings, about 1 cup each
Active Time: 30 minutes |
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
Preheat oven to 450°F.
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.
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.
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.
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.)
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.
Per serving :
8 g Fat;
2 g Sat;
4 g Mono;
4 mg Cholesterol;
27 g Carbohydrates;
10 g Protein;
5 g Fiber;
594 mg Sodium;
564 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 2 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 2 days.