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Wednesday, September 8, 2010

Tomato Bread Soup

Whip up a batch of this flavorful,
healthy, yet hearty vegetable soup.
It's loaded with ripe tomatoes,
then topped with shredded parmesan
and crunchy toasted country bread.

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
6 slices whole-grain country bread
2/3 cup chopped fresh basil
6 tablespoons shredded Parmesan cheese

Preheat oven to 450 degrees 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 heat.
Remove from the heat and 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.
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.

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