Double Tomato Soup with Goat Cheese Toast |
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Prep Time: 27 Minutes Cook Time: 29 Minutes |
Ready In: 56 Minutes Servings: 5 |
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Ingredients:
1 tablespoon olive oil |
1/2 cup minced red onion |
1 garlic clove, minced |
3 pounds yellow and orange tomatoes, peeled, seeded and chopped (about 6 tomatoes) |
1 tablespoon tomato paste |
1 1/2 cups 1% low-fat milk |
2 tablespoons thinly sliced fresh basil |
1 tablespoon sherry or red wine vinegar |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
1 0 (0.5-ounces) slices diagonally cut french bread (about 1/2 inch thick) |
2 ounces goat cheese, softened |
basil leaves (optional) |
Directions:
1. Preheat broiler.
2. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté 5 minutes or until soft. Add tomatoes and tomato paste; bring to a boil, reduce heat, and simmer, uncovered, 20 minutes or until mixture thickens.
3. Carefully place tomato mixture in a blender or food processor; process until smooth. Return mixture to pan; stir in milk and next 4 ingredients. Cook over medium heat 2 to 3 minutes or until thoroughly heated.
4. Meanwhile, place baguette slices on a baking sheet; broil 1 to 2 minutes or until lightly browned. Spread goat cheese on warm bread.
5. Ladle soup into bowls; garnish with basil leaves, if desired. Serve with toast.
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