Rustic Tomato Soup with Cheesy Toasts - 34g Carbs, 11g Fiber
From: www.myrecipes.com/recipe/rustic-tomato-soup - Cooking Light May 2014 - Deb Wise
The food processor speeds prep by finely chopping the veggies, in turn giving the soup a rustic, crisp-tender texture. If you want a smoother texture, process longer.
Hands-on Time: 23 Min
Total Time: 23 Min
Serves: 4
Serving size: about 1 cup soup and 1 cheese toast
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped fennel bulb
1 celery stalk, coarsely chopped
1 Tbsp olive oil
1 (26.46-oz) box unsalted chopped tomatoes (such as Pomì), undrained
1 cup unsalted chicken stock
3/4 tsp freshly ground black pepper, divided
5/8 tsp salt
1 Tbsp butter
8 celery leaves
4 (1.5-oz) slices diagonally cut whole-grain bread
3 oz Gruyère cheese, shredded (about 3/4 cup)
Preheat broiler to high.
Combine first 4 ingredients in a food processor; process until finely chopped. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add vegetable mixture to pan; cook 5 minutes or until crisp-tender, stirring occasionally. Add tomatoes to food processor; pulse until finely chopped. Add tomatoes, stock, 1/2 teaspoon pepper, and salt to pan; bring to a simmer. Reduce heat to low; simmer 10 minutes. Stir in butter; sprinkle with celery leaves.
Serves: 4
Serving size: about 1 cup soup and 1 cheese toast
Nutrition per Serving: 297 Calories, 13.9g Fat, 6.3g Sat fat, 5.4g Mono fat, 0.9g Poly fat, 12g Protein, 34g Carbs, 11g Fiber, 31mg Cholesterol, 2mg Iron, 644mg Sodium, 375mg Calcium
Posted by: chefgloria1030@yahoo.com
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