- 4
- 30 mins
- 60 mins
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
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