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Roasted Tomato-Bread Soup

Roasted Tomato-Bread Soup
This Recipe Is:

WebMD Recipe from EatingWell.com

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).

Ingredients
Prep: 30 minutes | Total Time: 1 hour
  • 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
Instructions
  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.

 

Nutritional Information

Makes: 6 servings, about 1 cup each
  • Calories213
  • Fat8 g
    • Saturated fat2 g
  • Cholesterol4 g
  • Carbohydrates27 g
    • Dietary fiber5 g
  • Protein10 g
  • Sodium594 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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