Rustic Tomato Soup with Grilled Cheese Crostini
Courtesy of CanolaInfo 6 Servings • 15 Min. Prep Time • 25 Min. Cook TimeIngredients |
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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) |
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Garnish: |
3 Tbsp. balsamic vinegar (45 mL) |
1/4 c. fresh basil leaves, chopped (60 mL) |
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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 |
Directions:
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.