Double Tomato Soup with Goat Cheese Toast

Yield: 5 servings (serving size: 1 cup soup and 2 slices toast)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 217
  • Fat: 7.6g
  • Saturated fat: 2.8g
  • Protein: 10.2g
  • Carbohydrate: 29.0g
  • Cholesterol: 8mg
  • Iron: 2.7mg
  • Sodium: 693mg
  • Calories from fat: 30%
  • Fiber: 3.5g
  • Calcium: 174mg


  • 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)


  1. Preheat broiler.
  2. 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.
  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. Serve with toast.
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