By Mayo Clinic Staff
April 15, 2011
When fresh tomatoes are at their peak, their intense flavor makes this soup a treat. Serve it with grilled vegetables for a light summer lunch or supper. In winter, substitute vine-ripened hothouse tomatoes.
Number of servings Serves 4
- 8 slices whole-grain baguette, 1/2-inch thick
- 1 tablespoon chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 4 teaspoons grated Parmesan cheese
- 4 tomatoes
- 2 teaspoons olive oil
- 1/2 small yellow onion, diced
- 1 tablespoon tomato paste
- 1 1/2 cups 1 percent low-fat milk
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Preheat the broiler (grill). Arrange the baguette slices on a broiler pan and top each slice with a sprinkling of basil, oregano and cheese. Place about 4 inches from the heat source and broil (grill) until the cheese is melted, 45 to 60 seconds. Watch carefully to prevent burning. Set aside.
Peel, seed and dice the tomatoes. In a large, heavy saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the tomatoes and tomato paste and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the soup thickens, 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 each with 2 herb toasts and serve.
Nutritional analysis per serving
Serving size :About 1 cup
- Total carbohydrate 28 g
- Dietary fiber 4 g
- Sodium 487 mg
- Saturated fat 2 g
- Total fat 6 g
- Cholesterol 5 mg
- Protein 8 g
- Monounsaturated fat 3 g
- Calories 188
- Grains and grain products 1
- Dairy foods (low-fat or fat-free) 1/2
- Vegetables 1
- Protein and dairy 1
- Carbohydrates 1
- Vegetables 1
- Milk and milk products 1/2
- Nonstarchy vegetables 1
- Starches 1
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.