The many health benefits of tomatoes can be attributed to their wealth of nutrients and vitamins, including an impressive amount of vitamins A, C, and K, as well as significant amounts of vitamin B6, folate, and thiamin. Tomatoes are also a good source of potassium, manganese, magnesium, phosphorous, and copper.
This soup is adapted from a recipe in Amy Goldman’s book The Heirloom Tomato: From Garden to Table (Bloomsbury USA, 2008).
Calories 213, Fat 8g (sat 2g), Cholesterol 4mg, Carbs 28g, Total sugars 8g (added 2g), Protein 10g, Fiber 5g, Sodium 595mg, Potassium 567mg. Nutrition bonus: Vitamin C (37% daily value), Vitamin A (23% dv).
Roasted Tomato-Bread Soup
- 4cupsthinly sliced onions
- 2Tbspextra-virgin olive oil
- 4cupscherry tomatoes, halved
- 1/2cupthinly sliced garlic, plus 1 whole clove, halved
- 3cupsreduced sodium chicken or vegetable broth
- 6slices whole-grain country bread
- 1/2cupchopped fresh basil
- 6Tbspfinely shredded Parmesan cheese
- Preheat over 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 it. Sprinkle with basil and cheese; serve immediately.