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Tomato Soup with Parmesan Toast

  • 6servings
  • 198calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 2 cups chopped onion

  3. 2 cups chopped fennel bulb

  4. 2 garlic cloves, minced

  5. 4 cups organic vegetable broth (such as Swanson Certified Organic)

  6. 1 (28-ounce) can diced tomatoes, undrained

  7. 1 thyme sprig

  8. 1/4 teaspoon salt

  9. 1/4 teaspoon freshly ground black pepper

  10. 6 (1-ounce) slices diagonally cut French bread (about 1 inch thick)

  11. 6 tablespoons shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes. Add fennel; sauté 3 minutes. Add garlic; sauté 5 minutes or until vegetables are tender.

  2. Add broth, tomatoes, and thyme to pan; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes. Remove pan from heat; cool 5 minutes. Discard thyme sprig. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper; keep warm.

  3. Preheat broiler.

  4. Place bread slices on a baking sheet. Sprinkle 1 tablespoon cheese on each. Broil 2 minutes or until cheese melts.

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