Ingredients
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2 pound cherry tomatoes
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1 small sweet yellow onion, cut up
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3 cloves garlic
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4 tablespoon olive oil
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¼ teaspoon salt
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¼ teaspoon black pepper
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¼ cup chopped fresh basil
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6 small ciabatta buns, split
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1 ½ cup shredded Gruyère cheese (6 oz.)
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Toppings, such as coarse ground black pepper, heavy cream, and/or agave syrup (optional)
Directions
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Preheat oven to 450°F. Line a 15x10-inch baking pan with foil. In prepared pan combine tomatoes, onion, and garlic. Drizzle with 2 Tbsp. of the oil and sprinkle with salt and pepper; toss to coat. Roast 20 minutes or until vegetables are tender and starting to brown, stirring twice.
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In a blender or food processor combine roasted vegetables and basil. Cover and blend or process until smooth. Transfer to a large saucepan. Simmer 10 minutes or until heated through, stirring occasionally.
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Meanwhile, for croutons, sprinkle bottoms of buns with cheese; replace tops. Brush outsides of buns with remaining 2 Tbsp. oil. Place on a baking sheet. Bake 10 minutes or until golden and crisp, turning once.
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Cut buns into croutons. Serve soup with croutons and, if desired, toppings.
Tip
If tomatoes are out of season, you can substitute two 14.5-oz. cans whole tomatoes, drained, for the fresh tomatoes in this soup.
Nutrition Facts (per serving)
| 370 | Calories |
| 20g | Fat |
| 33g | Carbs |
| 15g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 370 | |
| % Daily Value * | |
| Total Fat 20g | 26% |
| Saturated Fat 7g | 35% |
| Cholesterol 31mg | 10% |
| Sodium 508mg | 22% |
| Total Carbohydrate 33g | 12% |
| Total Sugars 4g | |
| Protein 15g | 30% |
| Vitamin C 22.2mg | 25% |
| Calcium 337mg | 26% |
| Iron 1.8mg | 10% |
| Potassium 463mg | 10% |
| Folate, total 28.4mcg | |
| Vitamin B-12 0.5mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.