I just found this and havent tried it yet, but sounds good to me(except the fennel) I will leave that out :) Margie
Tomato Soup with Parmesan Toast
Yield
6 servings (serving size: about 1 1/3 cups soup and 1 toast)
Ingredients
2 teaspoons olive oil
2 cups chopped onion
2 cups chopped fennel bulb
2 garlic cloves, minced
4 cups organic vegetable broth (such as Swanson Certified Organic)
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
Preparation
Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes. Add fennel; sauté 3 minutes. Add garlic; sauté 5 minutes or until vegetables are tender.
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.
Preheat broiler.
Place bread slices on a baking sheet. Sprinkle 1 tablespoon cheese on each. Broil 2 minutes or until cheese melts.
Nutritional Information
Calories:
198 (16% from fat)
Fat:
3.6g (sat 1.3g,mono 1.7g,poly 0.5g)
Protein:
7.9g
Carbohydrate:
34.8g
Fiber:
5g