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Cream Of Tomato Soup With Croutons

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Ingredients
  Canned italian plum tomatoes in juice 14 Ounce (1 Can)
  Tomato juice 1 Cup (16 tbs)
  Small red potatoes 1⁄2 Pound, peeled and diced
  Diced red bell peppers 1 1⁄4 Cup (20 tbs)
  Coarsely chopped onion 1 Cup (16 tbs)
  Chopped fresh coriander 3 Tablespoon
  Garlic 1 Clove (5 gm), peeled and crushed
  Black pepper 1⁄4 Teaspoon
  Whole wheat bread slice 1
  Skim milk 3⁄4 Cup (12 tbs)
Directions

1. Preheat the oven to 375°.
2. In a medium-size saucepan combine the tomatoes and their liquid, the tomato juice, potatoes, bell peppers, onion, 2 tablespoons of the coriander, the garlic and black pepper, and bring to a boil over medium heat. Cover the pan, reduce the heat to low and simmer 15 minutes.
5. Meanwhile, cut the bread into 1/2-inch cubes, spread them on a baking sheet and bake 5 to 10 minutes, or until golden; set aside to cool.
4. Remove the pan of soup from the heat and set aside to cool for a few minutes. Puree the soup in a food processor or blender 1 minute, or until smooth. With the machine running, gradually add the milk.
5. Return the soup to the pan and reheat it over medium-high heat; do not boil. Ladle the soup into bowls, top with croutons and garnish with the remaining coriander.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Healthy

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