Rustic Tomato Soup with Cheesy Toasts

Rustic Tomato Soup with Cheesy Toasts Recipe
Photo: Iain Bagwell; Styling: Ginny Branch

 

The food processor speeds prep by finely chopping the veggies, in turn giving the soup a rustic, crisp-tender texture. If you want a smoother texture, process longer.

Yield:

Serves 4 (serving size: about 1 cup soup and 1 cheese toast)

Recipe from

Recipe Time

Hands-on: 23 Minutes
Total: 23 Minutes

Nutritional Information

Calories 297
Fat 13.9 g
Satfat 6.3 g
Monofat 5.4 g
Polyfat 0.9 g
Protein 12 g
Carbohydrate 34 g
Fiber 11 g
Cholesterol 31 mg
Iron 2 mg
Sodium 644 mg
Calcium 375 mg

Ingredients

1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped fennel bulb
1 celery stalk, coarsely chopped
1 tablespoon olive oil
1 (26.46-ounce) box unsalted chopped tomatoes (such as Pomì), undrained
1 cup unsalted chicken stock
3/4 teaspoon freshly ground black pepper, divided
5/8 teaspoon salt
1 tablespoon butter
8 celery leaves
4 (1.5-ounce) slices diagonally cut whole-grain bread
3 ounces Gruyère cheese, shredded (about 3/4 cup)

Preparation

1. Preheat broiler to high.

2. Combine first 4 ingredients in a food processor; process until finely chopped. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add vegetable mixture to pan; cook 5 minutes or until crisp-tender, stirring occasionally. Add tomatoes to food processor; pulse until finely chopped. Add tomatoes, stock, 1/2 teaspoon pepper, and salt to pan; bring to a simmer. Reduce heat to low; simmer 10 minutes. Stir in butter; sprinkle with celery leaves.

3. Place bread on a baking sheet. Broil 2 minutes. Turn bread slices over; sprinkle evenly with cheese. Broil 2 minutes or until cheese is lightly browned. Sprinkle with remaining 1/4 teaspoon black pepper.

Note:

Deb Wise,

May 2014
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