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Double Tomato Soup With Goat Cheese Toast

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  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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 919 Calories from Fat 388

% Daily Value*

Total Fat 44 g66.9%

Saturated Fat 18.2 g91.2%

Trans Fat 0 g

Cholesterol 76.5 mg25.5%

Sodium 1866.9 mg77.8%

Total Carbohydrates 97 g32.3%

Dietary Fiber 12.2 g48.6%

Sugars 61 g

Protein 41 g82.1%

Vitamin A 257.5% Vitamin C 396.5%

Calcium 119.5% Iron 37.7%

*Based on a 2000 Calorie diet

Double Tomato Soup With Goat Cheese Toast Recipe