Ingredients

The following ingredients have 5 Servings
  • 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

Instruction

  • 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.