Directions:
- Preheat the oven to 500°F
- Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.
- Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.
- In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and sauté with the onions for about 1 minute.
- Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.
- Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl. Pour the soup around each bruschetta. Garnish with torn basil leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.67 Kcal (878 kJ) | ||
| Calories from fat | 144.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.09g | 25% | |
|---|---|---|---|
| Sodium | 19.3mg | 1% | |
| Potassium | 708.2mg | 15% | |
| Total Carbs | 14.9g | 5% | |
| Sugars | 9.43g | 38% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 3.3g | 7% | |
| Vitamin C | 40.9mg | 68% | |
| Iron | 0.4mg | 2% | |
| Calcium | 57mg | 6% | |
| Amount Per 100 g | |||
| Calories | 55.69 Kcal (233 kJ) | ||
| Calories from fat | 38.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.27g | 25% | |
|---|---|---|---|
| Sodium | 5.13mg | 1% | |
| Potassium | 188.09mg | 15% | |
| Total Carbs | 3.96g | 5% | |
| Sugars | 2.5g | 38% | |
| Dietary Fiber | 0.85g | 13% | |
| Protein | 0.88g | 7% | |
| Vitamin C | 10.9mg | 68% | |
| Iron | 0.1mg | 2% | |
| Calcium | 15.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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