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Roasted Tomato-Bread Soup

:  July/August 2010

Your rating: None Average: 4.5 (35 votes)

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).


READER'S COMMENT:
"Beautiful and delicious! "
Roasted Tomato-Bread Soup Recipe

Makes: Makes 6 servings, about 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Healthy weight | Heart healthy | High fiber | High potassium | Low calorie | Low cholesterol | Low saturated fat |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

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

Nutrition

Per serving: 213 calories; 8 g fat ( 2 g sat , 4 g mono ); 4 mg cholesterol; 27 g carbohydrates; 2 g added sugars; 10 g protein; 5 g fiber; 594 mg sodium; 564 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (22% dv), Potassium (16% dv), Folate (15% dv)

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1 vegetable, 2 fat


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Recipe Categories

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
High potassium
Ease of Preparation
Easy
Total Time
1 hour or less
Servings
6
Preparation/ Technique
Roast
Meal/Course
Dinner

Season
Summer
Fall
Holiday
Father's Day
Style/Theme
Entertaining, casual
Make ahead instructions
Vegetarian
Type of Dish
Appetizer
Soups/stews
Ethnic/Regional
American
Publication
July/August 2010
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