Tomato Garlic Soup with Parmesan Croutons

Tomato Garlic Soup with Parmesan Croutons Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Peel the tomatoes for this delicate soup, since the skins can become tough and chewy. Serve with a Caesar salad and a crisp white wine for a light meal.

Yield:

4 servings (serving size: 1 1/2 cups soup and 2 croutons)

Recipe from

Cooking Light

Nutritional Information

Calories 335
Caloriesfromfat 27 %
Fat 9.9 g
Satfat 3 g
Monofat 3.8 g
Polyfat 1 g
Protein 15.3 g
Carbohydrate 46.6 g
Fiber 4.1 g
Cholesterol 11 mg
Iron 2.7 mg
Sodium 695 mg
Calcium 227 mg

Ingredients

4 large tomatoes, cored (about 2 1/2 pounds)
2 quarts water
2 quarts ice water
1 1/4 cups uncooked seashell pasta
4 teaspoons olive oil, divided
3/4 cup finely chopped red onion
8 garlic cloves, thinly sliced
1 cup water
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon minced fresh chives
1 teaspoon minced fresh oregano
1 teaspoon minced fresh thyme
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 tablespoon red wine vinegar
1/2 teaspoon freshly ground black pepper
8 (1/2-ounce) slices diagonally cut French bread baguette (about 1 inch thick)
1/2 cup (2 ounces) grated fresh Parmesan cheese
Fresh thyme sprigs (optional)

Preparation

Score bottom of each tomato with an "X." Bring 2 quarts water to a boil in a Dutch oven. Add tomatoes; cook 30 seconds. Remove tomatoes with a slotted spoon; plunge tomatoes into ice water. Drain and peel. Cut each tomato in half crosswise. Push seeds out of tomato halves using the tip of a knife; discard seeds. Chop tomatoes.

Cook pasta according to package directions, omitting salt and fat; drain. Toss pasta with 1 teaspoon oil. Cool completely.

Heat 1 tablespoon oil in Dutch oven over medium-low heat. Add onion; cook 7 minutes, stirring occasionally. Add garlic; cook 3 minutes or until onion is tender, stirring frequently. Stir in tomatoes, 1 cup water, parsley, chives, oregano, thyme, and broth; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Add pasta, vinegar, and pepper; cook 1 minute or until thoroughly heated.

Preheat broiler.

Place bread slices on a baking sheet, and top each slice with 1 tablespoon cheese. Broil 1 1/2 minutes or until lightly browned. Serve with soup. Garnish with thyme sprigs, if desired.

Joanne Weir,

Cooking Light

July 2003
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