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Garlicky Roasted Tomato, Onion and Country Bread Soup

 
44

A good way to use up your leftover bread with this garlicky roasted tomato and onion soup! Tons of roasting flavours brings the soup to another level.

Yield

6

servings

Prep

15

min

Cook

50

min

Ready

68

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

4 cups onions
thinly sliced
2 tablespoons olive oil, extra-virgin
¼ teaspoon salt
¼ teaspoon black pepper
freshly ground
*
4 cups cherry tomatoes
halved
½ cup garlic
thinly sliced, plus 1 whole clove, peeled and halved
3 cups stock
chicken broth, low salt or vegetable broth
6 slices whole wheat bread
old
cup basil
freshly chopped
*
6 tablespoons Parmesan cheese
finely shredded, or cream, optional
*

Directions

Preheat oven to 450°F.

Toss together onions, oil, salt and pepper in a big bowl, spread onions evenly in a 9-by-13-inch pan.

Roast the onions, stirring once or twice, until starting to brown, about 20 minutes.

Add tomatoes and ½ cup garlic, spread evenly 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, arrange bread on a large baking sheet and bake until toasted, 8 to 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 1 cup soup over the bread.

Top with basil leaves and cheese or drizzle with cream if desired.

Serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 363g (12.8 oz)
Amount per Serving
Calories 19529% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 629mg 26%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 20%
Sugars g
Protein 17g
Vitamin A 20% Vitamin C 41%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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