Roasted-Tomato Soup with Parmesan Croutons

Rich in potassium and vitamin A

Serves: 4

Prep Time: 20

Cook Time: 1 hour

Nutrition Score per serving:

(1 1/2 cups soup, 2 croutons): 291 calories, 19 g fat (56% of calories), 27 g carbs, 6 g protein, 5 g fiber, 87 mg calcium, 2 mg iron, 559 mg sodium

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Ingredients

For the soup
6 overripe hothouse tomatoes
½ medium onion, thinly sliced
1 jalapeño, most of the seeds removed
2 cloves garlic, crushed
2 bay leaves
2 sprigs fresh thyme
10 black peppercorns
1 teaspoon sugar
¼ cup extra-virgin olive oil
1 teaspoon kosher salt
8 basil leaves
2 cups low-sodium vegetable stock
Salt

For the croutons
1 4-ounce whole-wheat baguette
1 clove garlic
1 tablespoon extra-virgin olive oil
2 tablespoons grated Parmesan
Freshly ground black pepper

Directions

Preheat oven to 375°F. In a large roasting pan, combine tomatoes, onion, jalapeño, garlic, bay leaves, thyme, peppercorns, sugar, oil, and salt. Roast for 45 minutes or until tomatoes are caramelized. Place roasting pan on top of the stove and add basil and vegetable stock. Bring to a simmer, pour into a blender, and purée. Add salt to taste.

Slice baguette in half lengthwise. Toast each half under the broiler until golden brown. Rub with garlic, brush with oil, and sprinkle with Parmesan; broil for 1 minute more. Season with pepper to taste and cut into four slices. Divide soup into four bowls and top each with two croutons.