Close Button

TOMATO SOUP WITH CRISP BREAD TOAST

TOMATO SOUP WITH CRISP BREAD TOAST

Cooking Time

Preparation Time : 20

Cook Time : 15

Total Time : 35

Ingredients

Serves 4

  • 2 teaspoons olive oil

  • 2 cups chopped onion

  • 2 cups chopped fennel bulb

  • 2 garlic cloves, minced

  • 4 cups organic vegetable broth

  • 1 (28-ounce) can diced tomatoes, undrained.

  • 1 thyme sprig

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 6 (1-ounce) slices diagonally cut French bread (about 1 inch thick)

  • 6 tablespoons shredded Parmesan cheese

Directions

  • 01

    Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; saute 3 minutes. Add fennel; saute 3 minutes. Add garlic; saute 5 minutes or until vegetables are tender.

  • 02

    Add broth, tomatoes, and thyme to pan; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes. Remove pan from heat; cool 5 minutes. Discard thyme sprig. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper; keep warm.

  • 03

    preheat the oven

  • 04

    Place bread slices on a baking sheet. Sprinkle 1 tablespoon cheese on each. Broil 2 minutes or until cheese melts.

  • 05

    For garnishing: place the bowl on a white platter, pour in the tomato soup and place the baked crisp bread toast on to the top. garnish it with some fresh mint leaves and garlic cloves.

  • 06

    Drizzle some fresh cream over it as to the preference or taste.

  • 07

    Enjoy this tomato soup with your family.

Review

0

Please Login to comment

Link copied