Top Soup Recipes of 2011 (Slide 8)
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).
Recipe: Roasted Tomato-Bread Soup
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