3 pounds Roma tomatoes, halved, stem ends removed
1 red onion, coarsely chopped
6 garlic cloves, peeled
2 Tbsp. EVOO
3/4 tsp. salt
1 tsp. pepper
6 sprigs fresh thyme
4 C. vegetable stock
2 Tbsp. lemon juice
Parmesan Croutons:
2 C. cubed whole-wheat sourdough bread
2 Tbsp. EVOO
1/2 tsp. salt
1/4 tsp. pepper
Shredded Parmesan cheese
Preheat oven to 450 degrees.
on a large baking sheet, toss the tomatoes, onion, and garlic with EVOO, salt, pepper, and thyme. Spread the vegetables out into a single layer, arranging the tomatoes cut side up, and roast in the oven for about 45 minutes, until the vegetables are soft.
To make the croutons, reduce the oven heat to 300 degrees. Toss the cubed bread with EVOO and sprinkle with salt and pepper. Spread the bread cubes in an even layer on a baking sheet and bake in the preheated oven for about 30 minutes. Sprinkle with the cheese, return to oven, and bake another 5 minutes (or so) until the cheese in melted and beginning to brown.
Finish the soup while the croutons are baking - in several batches in a blender or food processor (or use a handheld immersion blender) puree the vegetables along with the stock. Bring the puree to a boil in a large saucepan over high heat. Reduce heat to medium and simmer, stirring occasionally, for about 15 minutes. Just before serving, stir in the lemon juice. Serve hot, garnished with croutons.
Recipe from 300 calories or less!; p. 66
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