Roasted Tomato Bread Soup

By pattie_d

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

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from eatingwell.com

Preparation

Step 1

Preheat oven to 450°F.

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 & 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