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Photo: Photographer: Jen Causey; Food Stylist: Ali Ramee; Prop Stylist: Claire Spollen
Active Time:15 minsTotal Time:55 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:55 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupscherry tomatoes2mediumshallots, quartered lengthwise3tablespoonsextra-virgin olive oil, divided1teaspoondried oregano1(28 ounce) canno-salt-added crushed tomatoes1cupwater¼cuppacked chopped fresh basil, plus more for garnish½teaspoonsalt½teaspoonground pepper¼cupheavy cream3ouncesrustic whole-wheat bread, cubed (3/4-inch; 2 cups)
Cook Mode(Keep screen awake)
Ingredients
4cupscherry tomatoes
2mediumshallots, quartered lengthwise
3tablespoonsextra-virgin olive oil, divided
1teaspoondried oregano
1(28 ounce) canno-salt-added crushed tomatoes
1cupwater
¼cuppacked chopped fresh basil, plus more for garnish
½teaspoonsalt
½teaspoonground pepper
¼cupheavy cream
3ouncesrustic whole-wheat bread, cubed (3/4-inch; 2 cups)
DirectionsPreheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.Toss cherry tomatoes and shallots with 1 tablespoon oil and oregano on the prepared baking sheet. Roast until the tomatoes burst and the shallots are tender, about 20 minutes. Do not turn the oven off.Meanwhile, combine crushed tomatoes, water, basil, salt and pepper in a blender; process until smooth, about 30 seconds. Add the roasted tomatoes and shallots; secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 30 seconds. Pour into a large nonreactive saucepan.Bring the tomato mixture to a simmer over medium heat. Cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. Stir in cream.Meanwhile, toss bread cubes with 1 tablespoon oil on a large rimmed baking sheet; arrange in an even layer. Bake until toasted and crisp, about 15 minutes. Divide the soup among 4 bowls; drizzle evenly with the remaining 1 tablespoon oil. Top with croutons and garnish with basil, if desired.To make aheadCover and refrigerate for up to 3 days.EquipmentParchment paperOriginally appeared: EatingWell.com, December 2022
Directions
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.Toss cherry tomatoes and shallots with 1 tablespoon oil and oregano on the prepared baking sheet. Roast until the tomatoes burst and the shallots are tender, about 20 minutes. Do not turn the oven off.Meanwhile, combine crushed tomatoes, water, basil, salt and pepper in a blender; process until smooth, about 30 seconds. Add the roasted tomatoes and shallots; secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 30 seconds. Pour into a large nonreactive saucepan.Bring the tomato mixture to a simmer over medium heat. Cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. Stir in cream.Meanwhile, toss bread cubes with 1 tablespoon oil on a large rimmed baking sheet; arrange in an even layer. Bake until toasted and crisp, about 15 minutes. Divide the soup among 4 bowls; drizzle evenly with the remaining 1 tablespoon oil. Top with croutons and garnish with basil, if desired.To make aheadCover and refrigerate for up to 3 days.EquipmentParchment paper
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
Toss cherry tomatoes and shallots with 1 tablespoon oil and oregano on the prepared baking sheet. Roast until the tomatoes burst and the shallots are tender, about 20 minutes. Do not turn the oven off.
Meanwhile, combine crushed tomatoes, water, basil, salt and pepper in a blender; process until smooth, about 30 seconds. Add the roasted tomatoes and shallots; secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 30 seconds. Pour into a large nonreactive saucepan.
Bring the tomato mixture to a simmer over medium heat. Cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. Stir in cream.
Meanwhile, toss bread cubes with 1 tablespoon oil on a large rimmed baking sheet; arrange in an even layer. Bake until toasted and crisp, about 15 minutes. Divide the soup among 4 bowls; drizzle evenly with the remaining 1 tablespoon oil. Top with croutons and garnish with basil, if desired.
To make ahead
Cover and refrigerate for up to 3 days.
Equipment
Parchment paper
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)297Calories17gFat32gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
