Rustic Tomato Soup with Grilled Cheese Crostini
Ingredients
- Soup
- 2 Tbsp canola oil 30 mL
- 2 yellow onions, chopped
- 6 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes 1 mL
- 6 lb tomatoes, chopped* 2.7 kg
- 2 cups fresh basil leaves, chopped** 500 mL
- 4 cups low-sodium vegetable broth 1 L
- Garnish
- 3 Tbsp balsamic vinegar 45 mL
- 1/4 cup fresh basil leaves, chopped 60 mL
- Grilled Cheese Crostini
- 3 slices 2% cheddar cheese, cut in half
- 6 slices whole grain Italian bread, cut on bias, about 1-inch (2.5 cm) thick each
Instructions
- 1. To prepare soup: Warm large pot over medium heat. Add canola oil, onions, garlic, crushed red pepper and sauté 5 minutes.
- 2. Add tomatoes, basil and broth. Bring to boil, cover and simmer 15 minutes.
- 3. With immersion blender (or hand blender), purée soup to desired smoothness.
- 4. To prepare crostini: Place half slice of cheese on each slice of bread, place on baking sheet and broil 5 minutes until cheese bubbles and bread is toasted.
- 5. Top soup with drizzle of balsamic vinegar and basil. Serve with cheese crostini on side.
- Substitution Notes:
- *6 lb (2.7 kg) fresh tomatoes may be substituted with 3 lb (1.5 kg) fresh tomatoes and 1 can (28 oz/796 mL) low-sodium crushed tomatoes or 2 cans (28 oz/796 mL each) low-sodium crushed tomatoes.
- **Fresh basil may be substituted with 1/4 cup (60 mL) dried basil.
Yield
6 servings
serving size
2 cups (500 mL) soup and 1 slice cheese crostini
nutritional analysis
Per Serving
| Calories | 270 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 5 mg |
| Carbohydrates | 40 g |
| Fiber | 5 g |
| Sugars | 17 g |
| Protein | 9 g |
| Sodium | 320 mg |
| Potassium | 154 mg |
