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).

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2010

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Recipe Summary

total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • 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.

Tips

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 Facts

213 calories; protein 9.5g 19% DV; carbohydrates 27.9g 9% DV; exchange other carbs 2; dietary fiber 5.1g 20% DV; sugars 8.2g; fat 7.8g 12% DV; saturated fat 1.8g 9% DV; cholesterol 4.3mg 1% DV; vitamin a iu 1127.2IU 23% DV; vitamin c 22.2mg 37% DV; folate 60.7mcg 15% DV; calcium 121.1mg 12% DV; iron 1.6mg 9% DV; magnesium 50.9mg 18% DV; potassium 567.2mg 16% DV; sodium 595.3mg 24% DV; thiamin 0.2mg 18% DV.

Reviews (11)

Read More Reviews
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/08/2018
So delicious.. Used house-made chicken broth with mushroom.. Superbe Read More
Rating: 5 stars
10/30/2011
Definitely gourmet restaurant flavour! I was a real doubter when I first read the recipe - sounded bland and too much work. I was wrong on both counts. Have now shared recipe with friends! Read More
Rating: 5 stars
10/29/2011
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. Read More
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Rating: 4 stars
10/29/2011
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 Read More
Rating: 5 stars
10/30/2011
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! Read More
Rating: 5 stars
10/29/2011
Beautiful and delicious! Read More
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Rating: 5 stars
10/29/2011
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. Read More
Rating: 5 stars
10/30/2011
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. Read More
Rating: 4 stars
10/18/2015
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 Read More