Rustic Tomato Soup with Grilled Cheese Crostini
Courtesy of CanolaInfo
Servings: 6
Prep Time: 15 Min. Cook Time: 25 Min. What you need:
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+ 2 Tbsp. canola oil (30 mL)
+ 2 yellow onions, chopped + 6 cloves garlic, minced + 1/4 tsp. crushed red pepper flakes (1 mL) + 6 lb. tomatoes, chopped+ (3 k) + 2 c. fresh basil leaves, chopped *+ (500 mL) + 4 c. low-sodium vegetable broth (1 L) Garnish: + 3 Tbsp. balsamic vinegar (45 mL) + 1/4 c. fresh basil leaves, chopped (60 mL) Grilled Cheese Crostini: + 3 slices 2% cheddar cheese, cut in half + 6 slices whole grain Italian bread, cut on bias, about 1-in. (2.5 cm) thick each What to do:
1. To prepare soup: Warm large pot over medium heat. Add canola oil, onions, garlic, crushed red pepper and sauté 5 min.
2. Add tomatoes, basil and broth. Bring to boil, cover and simmer 15 min. 3. With emersion blender, purée soup to desired smoothness. 4. To prepare crostini: Place half slice of cheese on each slice of bread, place on baking sheet and broil 5 min. until cheese bubbles and bread is toasted. 5. Top soup with drizzle of balsamic vinegar and basil. Serve with cheese crostini on side. Yield: 6 servings. Serving size: 2 cups (500 mL) soup and 1 cheese crostini. Substitution Notes: *6 lbs (3 kg) fresh tomatoes may be substituted with 3 lbs. (1.5 kg) fresh tomatoes and 1 can (28 oz/796 mL) low-sodium crushed tomatoes or 2 cans (28 oz/796 mL each) low-sodium crushed tomatoes. **Fresh basil may be substituted with 1/4 cup (60 mL) dried basil. * Recipe courtesy of CanolaInfo. Nutritional information:
Calories: 270; Calories From Fat: 8; Total Fat: 8g; Saturated Fat: 1g; Cholesterol: 5mg; Total Carbs: 40g; Fiber: 5g; Sugar: 17g; Protein: 9g; Sodium: 320mg; Potassium: 154mg;
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