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Fresh-Tomato Soup Au Gratin

Photo: Randy Mayor
Yield 4 servings

Ingredients

  • Soup:
  • 1 teaspoon butter or stick margarine
  • 1/4 cup finely chopped onion
  • 5 cups chopped seeded tomato (about 2 3/4 pounds)
  • 2 cups 1% low-fat milk
  • 1/2 teaspoon salt
  • Dash of black pepper
  • Croutons:
  • 1 garlic clove, cut in half
  • 2 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
  • 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack or reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)

Nutrition Information

  • calories 193
  • caloriesfromfat 28 %
  • fat 6.1 g
  • satfat 3.2 g
  • monofat 2 g
  • polyfat 0.6 g
  • protein 11.5 g
  • carbohydrate 25 g
  • fiber 3.1 g
  • cholesterol 17 mg
  • iron 1.5 mg
  • sodium 561 mg
  • calcium 289 mg

How to Make It

  1. To prepare soup, melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add tomato; cook, covered, over medium heat 10 minutes. Uncover; cook until mixture is reduced to 2 cups (about 25 minutes), stirring occasionally.

  2. Place the tomato mixture in a blender, and process until smooth. Combine the tomato mixture, milk, salt, and pepper in pan, and cook mixture over medium-low heat 2 minutes or until heated.

  3. Preheat broiler.

  4. To prepare croutons, rub cut sides of garlic over both sides of each bread slice; place bread on a baking sheet. Broil 30 seconds on each side or until toasted. Cut each slice in half crosswise. Place 1 cup soup in each of 4 ovenproof bowls; top each serving with 1 crouton and 2 tablespoons cheese. Broil 2 minutes or until cheese is melted.