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Tomato and Bread Soup

Quentin Bacon
Yield Makes 4 servings (serving size: 1 1/2 cups soup, 1 slice bread)
Prep: 5 minutes; Cook: 20 minutes; Total time: 25 minutes.

Ingredients

  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons tomato paste
  • 1 large onion, thinly sliced
  • 1 carrot, peeled and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups chopped seeded peeled tomato (canned is fine; include the juices)
  • 1 teaspoon fresh thyme leaves
  • 2-3 cups chicken broth
  • 1 teaspoon sugar
  • 4 thick slices whole-grain bread
  • 1 large garlic clove, halved or crushed
  • 2 tablespoons grated Parmesan cheese
  • Fresh thyme leaves (optional)

Nutrition Information

  • calories 236
  • fat 12 g
  • satfat 2 g
  • monofat 7 g
  • polyfat 2 g
  • protein 10 g
  • carbohydrate 26 g
  • fiber 5 g
  • cholesterol 2 mg
  • iron 2 mg
  • sodium 424 mg
  • calcium 92 mg

How to Make It

  1. Heat 2 tablespoons oil in a large, deep pot over medium heat. Add tomato paste; cook 1 minute. Add onion, carrot, salt, and pepper; cook until onion softens (3-5 minutes), stirring often.

  2. Add tomato and thyme; cook until tomato breaks up (10-15 minutes), stirring occasionally. Add broth and sugar; stir. Cook until hot; simmer 5 minutes.

  3. Preheat broiler to medium-high heat. Place rack 4 inches from heat.

  4. Brush both sides of bread lightly with remaining oil; broil until golden (5 minutes). Rub sides of bread with garlic; break into pieces. Divide among bowls.

  5. Add more stock to soup if too thick; cook until hot. Pour over bread; sprinkle with Parmesan. Top with thyme, if desired.