Homemade Tomato-Basil Soup with Cheese Toasts |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 5 |
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I really love the Tomato Basil soup from La Madeleine but it has a lot of butter and cream in it and this sounded like a healthier alternative. I got the recipe from the grocery store where I shop. Ingredients:
1 tablespoon olive oil |
1 medium sweet onion, diced |
1 clove garlic, minced |
1 (28 ounce) can peeled diced tomatoes or 1 (28 ounce) can crushed tomatoes |
1 (14 ounce) can chicken broth |
1/2 cup chopped fresh basil leaf |
1/2 teaspoon kosher salt |
1 baguette, cut into 12 thick slices |
1 -2 tablespoon olive oil |
3/4 cup shredded italian cheese blend (available in most supermarkets) |
Directions:
1. For the Soup: In medium pot over medium heat, stir oil, onions and garlic until soft- about 3 minutes.
2. Add tomatoes, broth and basil and bring to a boil.
3. Reduce heat and cook gently for ten minutes, stirring occasionally.
4. Serve with cheese toasts (see below).
5. For cheese toasts: Preheat oven to 350 degrees.
6. Place bread in a single layer on baking sheet, lightly brush top with oil, sprinkle each with a tablespoon of cheese.
7. Bake ten minutes until golden.
8. Serve 2 cheese toasts with each bowl of soup.
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