Roasted Tomato-Bread Soup

Roasted Tomato-Bread Soup

11 Reviews
From: EatingWell Magazine, July/August 2010

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 6 servings

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Original recipe yields 6 servings
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  • 4 cups thinly sliced onions
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 4 cups cherry tomatoes, halved
  • ½ 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
  • ⅔ cup chopped fresh basil
  • 6 tablespoons finely shredded Parmesan cheese


  • Active

  • Ready In

  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 ½ 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.
  • Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 2 days.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 213 calories; 8 g fat(2 g sat); 5 g fiber; 28 g carbohydrates; 10 g protein; 61 mcg folate; 4 mg cholesterol; 8 g sugars; 1,127 IU vitamin A; 22 mg vitamin C; 121 mg calcium; 2 mg iron; 595 mg sodium; 567 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value), Vitamin A (23% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 2 fat

Reviews 11

January 08, 2018
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By: Cranky Frankie
So delicious.. Used house-made chicken broth with mushroom.. Superbe
October 18, 2015
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By: EatingWell User
Easy and Delicious I was looking for soup recipes online today, and they all seemed so heavy and blah, then I found this one. I ran out to the store to get what I needed and came back and started my soup. Instead of just plain water, I added 2 ts of chicken broth base and 1 ts of vegetabel broth base to the water for a stock. I also had a jalapeno on hand, so I cut it up (no ribs or seeds) and added to the tomatoes and garlic for the second roast. When the vegetables were finished roasting and the soup was simmering, I used my blender stick sparingly just to smoothe it up some. This is a very delicious soup - with the bread in the bowl or just on the side. This is a keeper recipe. Pros: Excellent ingredients, allows for creativity Cons: None
August 10, 2011
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By: EatingWell User
Delicious Even though the prep is long, this recipe is very easy to make and has a wonderful outcome. I did not have any fresh garlic on hand so I substituted with Dorot frozen crushed garlic cubes. I think it turned out well and my hungry fans agree. Pros: Great taste; roasted tomatoes add a smokey, earthy feel Cons: Prep takes time, but it is well worth it
October 11, 2010
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Beautiful and delicious!
October 06, 2010
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By: emcooks
This soup did not quite come together. The ingredients smelled great as they roasted, but the soup lacked depth. I would not bother to make it again.
October 05, 2010
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By: EatingWell User
I've made many dishes from recipes found in Eating Well; and, I would rank this recipe at (or near) the top. The prep is a bit tedious, but the final product is well worth the prep. So delicious. I didn't substitute any of the ingredients. I followed the recipe completely. Seems like a lot of onions and garlic for one recipe; however, roasting them must remove what could have been over-powering ... and, what remained was absolutely delicious. I WILL make this recipe again. This is one of those recipes to serve at a dinner party. It's colorful and extremely appealing. Enjoy!!!!
September 12, 2010
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By: EatingWell User
This soup is delicious. It was really easy to make and was great reheated. I went to the farmer's market and got a whole bunch of different tomatoes so it was beautiful as well.
September 06, 2010
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By: EatingWell User
I think the key to making this amazing is having a really heavy multi-grain bread. I loved it and would not change a thing. It was amazing that a pile of tomatoes, onions, and a piece of bread was really filling enough to be a stand-alone meal.
August 11, 2010
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By: EatingWell User
I've already made this tomato soup twice since those tomatoes keep on coming! It's positively scrumptious! The second time I made it, instead of roasting the tomatoes in the oven, I grilled them with smoking chips. The smokiness was AMAZING!
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