Rustic Tomato Soup with Cheesy Toasts

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 23 Minutes
Total: 23 Minutes

Nutritional Information

Amount per serving
  • Calories: 297
  • Fat: 13.9g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 12g
  • Carbohydrate: 34g
  • Fiber: 11g
  • Cholesterol: 31mg
  • Iron: 2mg
  • Sodium: 644mg
  • Calcium: 375mg

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. 1. Preheat broiler to high.
  2. 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. 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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