Healthy Roasted Tomato and Onion Bread Soup
No, seriously, I made something healthy! And it's not a dessert. In fact, I've got lots of veggie-loaded, healthy recipes coming your way in the coming weeks (and okay, a huge cheesecake, but whatever).
This Roasted Tomato and Onion Bread Soup has been on a regular rotation at my house this winter. Something about serving piping hot, bright soup over a toasty, buttered slice of bread feels rustic and satisfying to me. Best of all, each 1 cup serving of soup is full of veggies and has a little over 200 calories, making this recipe ideal for all the resolutioners out there! When I know I'm having a bowl of this with my dinner, I look forward to it all day long. So grab your snuggies, bundle up, and enjoy!
Healthy Roasted Tomato and Onion Bread Soup
Recipe by: Adapted from Eating Well
Yield: 6 1-cup servings
Ingredients:
4 cups thinly sliced onions
3 tablespoons extra-virgin olive oil
salt to taste
freshly ground pepper to taste
4 cups cherry tomatoes, halved (I halved most but left some whole)
1/2 cup thinly sliced garlic, plus 1 whole clove, peeled and halved
3 cups reduced-sodium chicken broth or vegetable broth
6 slices hearty bread of your choice
2/3 cup chopped fresh basil
6 tablespoons finely shredded Parmesan cheese
butter for bread
dash of red wine vinegar (optional)
Directions:
Note: I make a batch of this soup and eat it for several days. When I'm ready to eat a serving, I toast a slice of bread while reheating the soup and then assemble as usual.
Preheat the oven to 450 degrees F. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add thinly sliced onions and top with another tablespoon of olive oil. Add salt and pepper. Toss the onions to coat. Caramelize the onions my cooking them, stirring occasionally (but not constantly, so they can caramelize on the heat) for about 30 minutes or until they're rich and brown.
In the meantime, I usually chop my tomatoes and garlic. Spray a 9-by-13-inch pan with cooking spray and add the tomatoes, garlic (except the halved clove), the last tablespoon of oil, and salt and pepper to taste. Gently toss tomatoes to coat. Roast these in the oven until the tomatoes are starting to fall apart and brown in spots, about 20 minutes.
When your onions are caramelized, move them to a big stockpot. Deglaze the skillet by pouring the chicken stock into it and bringing it to a simmer. Use a wooden spoon to scrape up the brown bits from the bottom of the pan. Pour the stock into the stockpot with the onions. Add tomato and garlic mixture to the pot as well, mixing gently to combine. Bring this to a simmer. Remove it from the heat, salt and pepper to taste (sometimes I add a dash of red wine vinegar at the end for a little zing), and cover it to keep it warm.
Meanwhile, line your bread up on a foil-lined baking sheet and bake it for about 10 minutes until it's toasted (full disclosure: I just toast mine in the toaster). Rub a little butter over it and rub the halved garlic cloves on it while it's still warm (full disclosure: I use jarred minced garlic here instead for more intense flavor). To serve the soup, place a slice of toast into each bowl and ladle a serving of soup on top. Top with 2 tablespoons of shredded cheese and a sprinkle of fresh basil. Serve immediately.
To hear about my apparent inability to deal with cold weather, discuss how cold it is at your house right now (or how warm -- but you might get beat up), and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and cookingupastorm
This Roasted Tomato and Onion Bread Soup has been on a regular rotation at my house this winter. Something about serving piping hot, bright soup over a toasty, buttered slice of bread feels rustic and satisfying to me. Best of all, each 1 cup serving of soup is full of veggies and has a little over 200 calories, making this recipe ideal for all the resolutioners out there! When I know I'm having a bowl of this with my dinner, I look forward to it all day long. So grab your snuggies, bundle up, and enjoy!
Healthy Roasted Tomato and Onion Bread Soup
Recipe by: Adapted from Eating Well
Yield: 6 1-cup servings
Ingredients:
4 cups thinly sliced onions
3 tablespoons extra-virgin olive oil
salt to taste
freshly ground pepper to taste
4 cups cherry tomatoes, halved (I halved most but left some whole)
1/2 cup thinly sliced garlic, plus 1 whole clove, peeled and halved
3 cups reduced-sodium chicken broth or vegetable broth
6 slices hearty bread of your choice
2/3 cup chopped fresh basil
6 tablespoons finely shredded Parmesan cheese
butter for bread
dash of red wine vinegar (optional)
Directions:
Note: I make a batch of this soup and eat it for several days. When I'm ready to eat a serving, I toast a slice of bread while reheating the soup and then assemble as usual.
Preheat the oven to 450 degrees F. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add thinly sliced onions and top with another tablespoon of olive oil. Add salt and pepper. Toss the onions to coat. Caramelize the onions my cooking them, stirring occasionally (but not constantly, so they can caramelize on the heat) for about 30 minutes or until they're rich and brown.
In the meantime, I usually chop my tomatoes and garlic. Spray a 9-by-13-inch pan with cooking spray and add the tomatoes, garlic (except the halved clove), the last tablespoon of oil, and salt and pepper to taste. Gently toss tomatoes to coat. Roast these in the oven until the tomatoes are starting to fall apart and brown in spots, about 20 minutes.
When your onions are caramelized, move them to a big stockpot. Deglaze the skillet by pouring the chicken stock into it and bringing it to a simmer. Use a wooden spoon to scrape up the brown bits from the bottom of the pan. Pour the stock into the stockpot with the onions. Add tomato and garlic mixture to the pot as well, mixing gently to combine. Bring this to a simmer. Remove it from the heat, salt and pepper to taste (sometimes I add a dash of red wine vinegar at the end for a little zing), and cover it to keep it warm.
Meanwhile, line your bread up on a foil-lined baking sheet and bake it for about 10 minutes until it's toasted (full disclosure: I just toast mine in the toaster). Rub a little butter over it and rub the halved garlic cloves on it while it's still warm (full disclosure: I use jarred minced garlic here instead for more intense flavor). To serve the soup, place a slice of toast into each bowl and ladle a serving of soup on top. Top with 2 tablespoons of shredded cheese and a sprinkle of fresh basil. Serve immediately.
To hear about my apparent inability to deal with cold weather, discuss how cold it is at your house right now (or how warm -- but you might get beat up), and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and cookingupastorm