Rustic Tomato Soup with Grilled Cheese Crostini
Courtesy of CanolaInfo
Servings: 6
Prep Time: 15 Min.
Cook Time: 25 Min.
Prep Time: 15 Min.
Cook Time: 25 Min.
What you need:
* 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
* 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.
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;