Tuscan Tomato Soup

recipe
Rich tomato soup gets a topping of homemade croutons and freshly-grated Parmesan cheese. Pair with a grilled cheese sandwich or a salad for a complete meal in minutes.

Yield:

5 servings

Recipe from

Cooking Light

Nutritional Information

Calories 108
Caloriesfromfat 19 %
Fat 2.3 g
Satfat 0.7 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 5.2 g
Carbohydrate 16.9 g
Fiber 0.5 g
Cholesterol 2 mg
Iron 1.5 mg
Sodium 397 mg
Calcium 97 mg

Ingredients

2 1/2 cups (1-inch) cubes French bread (about 2 1/2 (1-ounce) slices)
Olive oil-flavored cooking spray
1 teaspoon olive oil
4 garlic cloves, crushed
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (14 1/2-ounce) can chicken broth, undiluted (such as Swanson's)
1 tablespoon balsamic vinegar
1 1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
5 teaspoons grated Parmesan cheese

Preparation

Preheat oven to 400°.

Arrange bread cubes in a single layer on a jelly-roll pan. Lightly coat bread with cooking spray. Bake at 400° for 10 minutes or until dry and toasted. Set aside.

Heat oil in a large saucepan over medium-low heat. Add garlic; sauté 2 minutes. Add tomatoes and next 5 ingredients (tomatoes through pepper); bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.

Divide 2 1/2 cups croutons among 5 bowls; ladle 1 cup soup over croutons, and sprinkle with 1 teaspoon cheese.

Alyson Moreland Haynes,

Cooking Light

March 1997
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