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Double Tomato Soup With Goat Cheese Toast

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Ingredients
  Olive oil 1 Tablespoon
  Onion 1⁄2 Cup (8 tbs), minced
  Garlic 1 Clove (5 gm), minced
  Yellow and orange tomatoes 3 Pound, peeled, seeded and chopped
  Tomato paste 1 Tablespoon
  1% low fat milk 1 1⁄2 Cup (24 tbs)
  Basil 2 Tablespoon, thinly sliced
  Red wine vinegar/Sherry 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Goat cheese 2 Ounce, softened
  Basil leaves 4
Directions

1. Preheat broiler.
2. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic, and saute 5 minutes or until soft. Add tomatoes and tomato paste; bring to a boil, reduce heat, and simmer, uncovered, 20 minutes or until mixture thickens.
3. Carefully place tomato mixture in a blender or food processor; process until smooth. Return mixture to pan; stir in milk and next 4 ingredients. Cook over medium heat 2 to 3 minutes or until thoroughly heated.
4. Meanwhile, place baguette slices on a baking sheet; broil 1 to 2 minutes or until lightly browned. Spread goat cheese on warm bread.
5. Ladle soup into bowls; garnish with basil leaves, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Healthy

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