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Rustic Tomato Soup with Cheesy Toasts

Photo: Iain Bagwell; Styling: Ginny Branch


Hands-on time 23 mins
Total time 23 mins
Yield Serves 4 (serving size: about 1 cup soup and 1 cheese toast)
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.


  • 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)

Nutrition 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

How to Make It

  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.