Provençal Fresh Tomato Soup
4

Serves 4 to 6

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.

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    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, zest and juice, 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 leaves
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    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 carbohydrate (7g dietary fiber, 16g sugar), 7g protein
    Special Diets: 

    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.

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