TOMATO SOUP WITH HERB CROUTONS
Serves 8
31 ⁄4 lbs. (5 large) beefsteak tomatoes, cored and sliced into wedges 1 yellow onion, peeled and quartered
3 garlic cloves, unpeeled 1 tbsp. thyme, finely chopped
2 tsp. kosher salt 3 tbsp. olive oil, plus more for drizzling 2 cups vegetable broth 1 ⁄4 cup basil, chopped 1. Heat oven to 400°F. Spread out first 6 ingredients on a large roasting pan. Toss with oil; roast 30 min. or until well browned. 2. Let vegetables cool slightly. Peel garlic. Transfer to a blender; puree with pan juices until smooth. Pour into a saucepan with broth. 3. Bring to a simmer on stove to warm; serve with croutons,* olive oil and basil.
*For croutons: In bowl, mix ⁄2 cup grated
1 cheddar, 1 tsp. oregano, ⁄2 tsp. chile flakes,
1 ⁄2 tsp. salt and pepper.
1 Place 8 slices of bread on parchment-lined baking sheet; sprinkle each with cheese mixture. Drizzle with 2 tbsp. olive oil. Bake at 400°F for 10 to 12 min. PER SERVING: 162 cal, 6g protein, 14g carbs, 3g fiber, 6g sugar, 10g fat