Recipes
Tuscan-Style Tomato and Bread Soup
6 servings
45 minutes total
Shopping list
Ingredients
- 6 cloves garlic
- 0.75 oz fresh basil
- 1 lb fresh tomatoes
- ¼ cup extra-virgin olive oil
- 1 (8 oz) package diced yellow onions
- ½ teaspoon kosher salt
- ½ teaspoon crushed red pepper
- 1 (19 oz) can tomato-basil soup
- 1 (14.5 oz) can diced tomatoes with garlic and onion
- 4 cups unsalted chicken broth (or stock)
- 5 slices bakery Italian bread
- 2 oz Pecorino Romano cheese
Steps
- Chop garlic, basil, and fresh tomatoes. Heat large stockpot on medium 2–3 minutes. Pour oil in pot; add onions, garlic, salt, and red pepper; cook 10 minutes, stirring occasionally, or until onions are tender.
- Add soup, canned tomatoes, and broth to pot; simmer 10 minutes. Remove crusts from bread and tear into 1–inch pieces. Add bread and fresh tomatoes to soup; simmer 10 more minutes or until soup thickens. Grate cheese (6 tablespoons).
- Stir basil into soup; serve topped with cheese.
Amount per ⅙ recipe serving: Calories 300, Total Fat 15g, Sat Fat 4g, Trans Fat 0g, Chol 10mg, Sodium 980mg, Total Carb 34g, Fiber 2g, Sugars 13g, Protein 10g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%