Fresh tomato soup with crispy herb toasts
When fresh tomatoes are at their peak, their intense flavor makes this soup a treat.
Serves 4
When fresh tomatoes are at their peak, their intense flavor makes this soup a treat. In the winter, use vine-ripened hothouse tomatoes. To make this dish plant based, use a plant based milk and leave out the Parmesan cheese.
Heat the broiler (grill). Arrange the baguette slices on a broiler pan and top each slice with a sprinkling of basil, oregano and cheese. Place the pan about 4 inches from the heat source and broil (grill) until the cheese is melted, 45-60 seconds. Watch carefully to prevent burning. Set aside.
In a large, heavy saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the tomatoes and tomato paste and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the soup thickens, about 20-25 minutes.
In a blender or food processor, puree the soup in small batches until smooth and return it to the pan. Note: The soup will be hot. Fill the blender or food processor no more than one-third full to avoid burns.
Stir in the milk, salt and pepper and reheat gently. Ladle into individual bowls, garnish each with 2 slices of herb toast and serve.
- 8 slices whole-grain baguette, 1/2 inch thick
- 1 tablespoon chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 4 teaspoons grated Parmesan cheese
- 2 teaspoons olive oil
- 1/2 small yellow onion, diced
- 4 large tomatoes, peeled, seeded, and diced, about 4 cups
- 1 tablespoon tomato paste
- 1 1/2 cups 1% low-fat milk
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
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