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.

How to Make It

Step 1

Preheat broiler to high.

Step 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.

Step 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.

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