|Preparation Time||10 Minutes|
|Cooking Time||35 Minutes|
|Total Time||45 Minutes|
|Main Ingredient||Bread; Tomatoes|
|Category||Rice & Grains; Fruit|
|Type||Appetizer; Main Dish; Side Dish|
|Cook Method||Broiling; Sautï¿½ing|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; Vegetarian|
8 slices whole-grain baguette, 1/2-inch thick
1 tablespoon fresh basil, chopped
2 teaspoons fresh oregano, chopped
4 teaspoons Parmesan cheese, grated
4 tomatoes, peeled and seeded
2 teaspoons olive oil
1/2 small yellow onion, diced
1 tablespoon tomato paste
1 1/2 cups 1% low-fat milk
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Place the oven or broiler rack approximately 4 inches from the source of heat. Preheat to broil.
Place the baguette slices onto a broiler pan, and cover the bread with basil, oregano, and cheese. Place pan in broiler or oven and broil for 45-60 seconds until the cheese melts, taking care not to burn the bread. Remove the pan from the broiler or oven, and set aside.
Once peeled and seeded, dice the tomatoes. Heat olive oil in a large saucepan over medium heat. Sautï¿½ diced onions for 4 minutes or until soft. Add the tomatoes and tomato paste to the saucepan, and bring the mixture to a boil. Reduce the heat, and allow the mixture to simmer for 20-25 minutes or until the soup thickens.
Once the soup has thickened, puree the mixture in a blender or food processor. Return the pureed soup to the saucepan, and add the milk, salt, and pepper. Stir the mixture until the ingredients are combined well, and gently reheat. Ladle equal portions of the soup into four bowls. Serve each bowl of soup with two pieces of the toasted baguettes.
Calories: 188 cal
Total fat: 6g
Monounsaturated fat: 3g
Saturated fat: 2g