Rating: 4.82 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
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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).

Source: EatingWell Magazine, July/August 2010

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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; carbohydrates 27.9g; dietary fiber 5.1g; sugars 8.2g; fat 7.8g; saturated fat 1.8g; cholesterol 4.3mg; vitamin a iu 1127.2IU; vitamin c 22.2mg; folate 60.7mcg; calcium 121.1mg; iron 1.6mg; magnesium 50.9mg; potassium 567.2mg; sodium 595.3mg; thiamin 0.2mg.
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