Recipe by MyRecipes February 2013

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Credit: Ryan Benyi; Styling: Andrea Steinberg

Recipe Summary test

prep:
20 mins
cook:
40 mins
total:
60 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Melt butter in a Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add parsley, tomatoes and 1 cup water. Season with salt and pepper.

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  • Increase heat to high and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until tomatoes are very soft, 15 to 20 minutes. Let cool. Top bread slices with cheese, place on a baking sheet and bake until cheese is melted and lightly browned, 12 to 15 minutes.

  • Remove parsley sprigs; discard. Puree soup in a blender in batches and return to Dutch oven. Gently reheat. Ladle into bowls, rest a crouton on top of each; serve hot.

Nutrition Facts

236 calories; fat 14g; saturated fat 8g; protein 8g; carbohydrates 22g; fiber 4g; cholesterol 38mg; sodium 516mg.
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