Cook Time40 minutes
Publish Date: January 10, 2010
For the Tomato Soup:
In a large, heavy saucepan, heat 2 teaspoons olive oil over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Add the can of tomatoes and tomato paste and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the soup thickens (approximately 20 to 25 minutes).
In a blender or food processor, puree the soup in batches until smooth and return to the pan. Stir in the milk, salt and pepper and reheat gently. Ladle into individual bowls, garnish with toasts.
For the Herb Toast:
Preheat broiler. Arrange the baguette slices on a broiler pan and brush with 1 teaspoon of olive oil. Sprinkle basil, oregano and cheese on each baguette. Place about 4 inches from the heat source and broil until the cheese is melted (approximately 45 to 60 seconds). Watch carefully to prevent burning. Serve with soup.
Makes 4 servings. Serving size 1.0 cup, 2 toasts.
1 Cup Soup and 2 Herb Toasts Calories 297, Fat 7 grams, Protein 11 grams, Sodium 810 mg, Carbohydrates 49 grams, Fiber 4 grams
1 Cup Soup and 2 Herb Toasts
Calories 297, Fat 7 grams, Protein 11 grams, Sodium 810 mg, Carbohydrates 49 grams, Fiber 4 grams
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