Provençal Fresh Tomato Soup
Serves 4 to 6
Time 40 min
This versatile soup is delicious served either hot or chilled. You can even make it a main course by adding a few cups of cooked chickpeas.
Special Diets:
Ingredients
- 2 1/2 pounds (about 5 large) ripe tomatoes, chopped
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 2 cups low-sodium vegetable broth
- 1 orange, zested and juiced, divided
- 3/4 teaspoon dried thyme or 2 teaspoons fresh chopped
- 2 cups 3/4-inch cubes sprouted grain Health Starts Here bread
- 3/4 teaspoon dried herbes de Provence
- 1/4 teaspoon granulated garlic
- 1/4 cup sliced fresh basil
Method
In a large pot, combine tomatoes, onion, garlic, broth, orange juice and thyme and bring to a simmer over high heat.
Lower the heat, cover the pot and simmer until tomatoes and onion are very tender, about 30 minutes.
Remove from the heat; working in batches, transfer to a blender and blend until fairly smooth but not puréed.
Meanwhile, preheat the oven to 400°F.
Toss bread cubes with herbes de Provence and granulated garlic.
Place on a baking sheet and bake, stirring once or twice, until dried and crisp, about 10 minutes.
Serve soup hot or chilled, garnished with orange zest, basil and croutons.
Nutritional Info:
Per serving: 170 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 70mg sodium, 36g carbohydrates (7g dietary fiber, 16g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 2 1/2 pounds (about 5 large) ripe tomatoes, chopped
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 2 cups low-sodium vegetable broth
- 1 orange, zested and juiced, divided
- 3/4 teaspoon dried thyme or 2 teaspoons fresh chopped
- 2 cups 3/4-inch cubes sprouted grain Health Starts Here bread
- 3/4 teaspoon dried herbes de Provence
- 1/4 teaspoon granulated garlic
- 1/4 cup sliced fresh basil