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

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.

Joanne Weir
Recipe by Cooking Light July 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

335 calories; calories from fat 27%; fat 9.9g; saturated fat 3g; mono fat 3.8g; poly fat 1g; protein 15.3g; carbohydrates 46.6g; fiber 4.1g; cholesterol 11mg; iron 2.7mg; sodium 695mg; calcium 227mg.
Advertisement
Advertisement