5 servings (serving size: 1 cup soup and 2 slices toast)
1 tablespoon olive oil
1/2 cup minced red onion
1 garlic clove, minced
3 pounds yellow and orange tomatoes, peeled, seeded and chopped (about 6 tomatoes)
1 tablespoon tomato paste
1 1/2 cups 1% low-fat milk
2 tablespoons thinly sliced fresh basil
1 tablespoon sherry or red wine vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
1 0 (0.5-ounces) slices diagonally cut French bread (about 1/2 inch thick)
2 ounces goat cheese, softened
Basil leaves (optional)
How to Make It
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté 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.
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.
Meanwhile, place baguette slices on a baking sheet; broil 1 to 2 minutes or until lightly browned. Spread goat cheese on warm bread.
Ladle soup into bowls; garnish with basil leaves, if desired. Serve with toast.