What's This?
Serving size 6
Prep Time
Total Time


4 cup thinly sliced onions2 Tbsp extra virgin olive oil¼ tsp salt¼ tsp freshly ground pepper4 cup cherry tomatoes, halved½ cup thinly sliced garlic, plus 1 whole clove, peeled and halved3 cup reduced-sodium chicken broth or vegetable broth6 slices whole-grain country bread⅔ cup chopped fresh basil6 Tbsp finely shredded parmesan cheese


1. Preheat oven to 450°F.

2. 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.

3. 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.

4. 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.

5. 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.)

6. 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 immediately.

To Make Ahead: Prepare through Step 4, cover and refrigerate for up to 2 days.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 213
  • Calories from fat 72
  • Total Fat 8gm 12%
  • Sodium 594mg 25%
  • Total Carbohydrates 27gm 9%
  • Fiber 5gm 20%
  • Protein 10gm
  • Cholesterol 4mg 1%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Appetizer, Main Dish, Side Dish, Soup, Dinner, Diabetic, Healthy, High Fiber, Low Cholesterol, Low Fat, Vegetarian, Cheese, Vegetable, Tomato, American, Easy, Roasting, Father's Day, Fall, Summer, Entertaining

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