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Provençal Fresh Tomato Soup

Serves 4 to 6
Time 40 min
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.
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, zested and juiced, 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
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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.

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.
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  • 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, zested and juiced, 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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.