Roasted Tomato Soup with Parmesan Croutons
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the soup:6 overripe medium tomatoes1/2 medium onion, thinly slicedoptional: 1 jalapeno, most of the seeds removed2 cloves garlic, crushed2 bay leaves2 sprigs fresh thyme10 black peppercorns1/4 cup extra-virgin olive oil1 tsp. sugar1 tsp. kosher salt8 basil leaves2 cups vegetable stocksalt, to tasteFor the croutons:4-oz. whole wheat baguette1 clove garlic1 T. extra-virgin olive oil2 T. grated reduced-fat Parmesan cheesefreshly ground black pepper
Preheat oven to 375 degrees.
In a large roasting pan, combine tomatoes, onion, jalapeno (if desired), garlic, bay leaves, thyme, peppercorns, oil, sugar, and salt. Roast for 45 minutes or until tomatoes are caramelized.
Place roasting pan on top of the stove and add basil and vegetable stock. Bring to a simmer, pour into a blender, and puree. Add salt to taste.
Slice baguette in half lengthwise. Toast each half under the broiler until golden brown. Rub with garlic, brush with oil, and sprinkle with Parmesan; broil for 1 minute more. Season with pepper to taste and cut into 4 slices.
Divide soup into 4 bowls and top each with 2 croutons.
Number of Servings: 4
Recipe submitted by SparkPeople user JDMROSA.
In a large roasting pan, combine tomatoes, onion, jalapeno (if desired), garlic, bay leaves, thyme, peppercorns, oil, sugar, and salt. Roast for 45 minutes or until tomatoes are caramelized.
Place roasting pan on top of the stove and add basil and vegetable stock. Bring to a simmer, pour into a blender, and puree. Add salt to taste.
Slice baguette in half lengthwise. Toast each half under the broiler until golden brown. Rub with garlic, brush with oil, and sprinkle with Parmesan; broil for 1 minute more. Season with pepper to taste and cut into 4 slices.
Divide soup into 4 bowls and top each with 2 croutons.
Number of Servings: 4
Recipe submitted by SparkPeople user JDMROSA.
Nutritional Info Amount Per Serving
- Calories: 314.7
- Total Fat: 20.1 g
- Cholesterol: 7.5 mg
- Sodium: 1,331.4 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 4.0 g
- Protein: 5.9 g
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