Double Tomato Soup With Goat Cheese Toast
|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|
|Black pepper||1⁄4 Teaspoon|
|Goat cheese||2 Ounce, softened|
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.