Tomato Garlic Soup with Parmesan Croutons |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This came from one of my magazines. It has a lot of flavor even though it is a light soup. I made it with basil instead of parsley to add a little more flavor. We had a tossed salad and baked bread for a nice dinner. Ingredients:
4 large tomatoes, cored (about 2 1/2 pounds) |
2 quarts water |
2 quarts ice water |
1 1/4 cups uncooked seashell pasta |
4 teaspoons olive oil |
3/4 cup finely chopped red onion |
8 cloves garlic, thinly sliced |
1 cup water |
1 tablespoon chopped fresh flat leaf parsley |
1 tablespoon chopped fresh chives |
1 teaspoon chopped fresh oregano |
1 teaspoon chopped fresh thyme |
2 (14 ounce) cans fat-free chicken broth |
1 tablespoon red wine vinegar |
1/2 teaspoon ground black pepper |
8 slices diagonally cut french baguettes (about 1 inch thick, 1/2 oz) |
1/2 cup grated fresh parmesan cheese (2 oz) |
fresh thyme sprig |
Directions:
1. Score bottom of each tomato with an x .
2. Bring 2 quarts water to a boil in a dutch oven.
3. Add tomatoes cook 30 seconds.
4. Remove tomatoes with a slotted spoon, plunge tomatoes into ice water.
5. Drain and peel.
6. Cut each tomato in half crosswise.
7. Push seeds our of tomato halves using the tip of a knife, discard seeds.
8. Chop tomatoes.
9. Cook pasta according to directions, omitting salt and fat; drain.
10. Toss pasta with 1 teaspoon oil.
11. Cool completely.
12. Heat 1 Tablespoon oil in dutch oven over medium-low heat.
13. Add onion, cook 7 minutes, stirring occasionally.
14. Add garlic, cook 3 minutes or until onion is tender stirring frequently.
15. Stir in the tomatoes, 1 cup of water, parsley, chives, oregano, thyme, and broth; bring to a boil.
16. Reduce heat and simmer for 20 minutes, stirring occasionally.
17. Add pasta, vinegar, and pepper; cook 1 minute or until thoroughly heated.
18. Preheat broiler.
19. Place bread slices on a baking sheet, and top each slice with 1 Tablespoon cheese.
20. Broil 1 1/2 minutes or until lightly browned.
21. Serve with the soup.
22. Garnish with fresh thyme sprigs, if desired.
|
|