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Roasted Tomato-Bread Soup

WebMD Recipe from

Total Time: 1 hr

Roasted Tomato-Bread Soup

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).


  • 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


Step 1
Preheat oven to 450°F.
Step 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.
Step 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.
Step 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.
Step 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.)
Step 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.

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