Tomato Garlic Soup with Parmesan Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Peel the tomatoes for this delicate soup, since the skins can become tough and chewy. Serve with a Caesar salad and a crisp white wine for a light meal. 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, divided |
3/4 cup finely chopped red onion |
8 garlic cloves, thinly sliced |
1 cup water |
1 tablespoon chopped fresh flat-leaf parsley |
1 tablespoon minced fresh chives |
1 teaspoon minced fresh oregano |
1 teaspoon minced fresh thyme |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 tablespoon red wine vinegar |
1/2 teaspoon freshly ground black pepper |
8 (1/2-ounce) slices diagonally cut french bread baguette (about 1 inch thick) |
1/2 cup (2 ounces) grated fresh parmesan cheese |
fresh thyme sprigs (optional) |
Directions:
1. Score bottom of each tomato with an X. Bring 2 quarts water to a boil in a Dutch oven. Add tomatoes; cook 30 seconds. Remove tomatoes with a slotted spoon; plunge tomatoes into ice water. Drain and peel. Cut each tomato in half crosswise. Push seeds out of tomato halves using the tip of a knife; discard seeds. Chop tomatoes.
2. Cook pasta according to package directions, omitting salt and fat; drain. Toss pasta with 1 teaspoon oil. Cool completely.
3. Heat 1 tablespoon oil in Dutch oven over medium-low heat. Add onion; cook 7 minutes, stirring occasionally. Add garlic; cook 3 minutes or until onion is tender, stirring frequently. Stir in tomatoes, 1 cup water, parsley, chives, oregano, thyme, and broth; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Add pasta, vinegar, and pepper; cook 1 minute or until thoroughly heated.
4. Preheat broiler.
5. Place bread slices on a baking sheet, and top each slice with 1 tablespoon cheese. Broil 1 1/2 minutes or until lightly browned. Serve with soup. Garnish with thyme sprigs, if desired.
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