Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 0
  • 3 Ratings

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.

Deb Wise
Recipe by Cooking Light May 2014

Gallery

Credit: Iain Bagwell; Styling: Ginny Branch

Recipe Summary

hands-on:
23 mins
total:
23 mins
Yield:
Serves 4 (serving size: about 1 cup soup and 1 cheese toast)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

  • 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.

Nutrition Facts

297 calories; fat 13.9g; saturated fat 6.3g; mono fat 5.4g; poly fat 0.9g; protein 12g; carbohydrates 34g; fiber 11g; cholesterol 31mg; iron 2mg; sodium 644mg; calcium 375mg.
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