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Recipe Summary

prep:
20 mins
cook:
26 mins
total:
46 mins
Yield:
4 servings (serving size: 1 cup soup and 1 slice cheese toast)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium heat; add onion and garlic. Cook 9 minutes or until lightly browned, stirring occasionally. Add flour, thyme, and pepper; cook 2 minutes, stirring constantly. Gradually add broth; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in parsley.

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  • Preheat broiler.

  • Place bread slices on a baking sheet. Sprinkle 1 tablespoon cheese over bread slices. Broil 1 minute or until cheese melts.

  • Ladle soup evenly into bowls. Serve with cheese toast.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

172 calories; fat 5.1g; saturated fat 1.7g; protein 8.1g; carbohydrates 24.4g; cholesterol 7mg; iron 1.2mg; sodium 702mg; calories from fat 26%; fiber 2.5g; calcium 142mg.
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