Tomato Soup with Garlic-Cheddar Toasts
7
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
We gave the classic comfort-food combo of tomato soup and grilled cheese an Italian spin. Flavourful San Marzano tomatoes and a bit of fresh basil make the soup especially delicious. Adding cream cheese to the tomato soup brings a creaminess to the heartwarming favourite, and adding more or less chicken broth or water will give you the consistency you prefer.
Ingredients
Unsalted butter
2 tsp(s)
Onion
1 medium, chopped
Garlic
3 clove(s), large, minced
Garlic
2 clove(s), large, halved
Canned tomatoes
28 oz, 1 can San Marzano peeled variety, chopped, juice reserved
Chicken broth
1½ cup(s)
Unpacked brown sugar
1 tsp(s)
Table salt
¼ tsp(s), or to taste
Crushed red pepper flakes
⅛ tsp(s), or to taste
Neufchâtel cheese
¼ cup(s)
Italian bread
4 oz, 8 small slices, ciabatta variety
Reduced-fat cheddar cheese
2 oz, (about 1/2 cup), sharp variety, shredded
Fresh basil
¼ cup(s), sliced fresh leaves, or 1 tablespoon fresh thyme leaves
Instructions
1
Melt butter in large saucepan over medium heat. Add onion; cover and cook, stirring occasionally, until lightly browned, about 7 minutes.
2
Add minced garlic; cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and juice, broth, brown sugar, salt, and pepper flakes. Bring to boil; reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
3
Add cream cheese, stirring until melted. Remove from heat. Puree soup in pot with handheld immersion blender, or cool 5 minutes and blend in small batches in blender. Add a little more chicken broth or water if soup is very thick.
4
Preheat broiler. Place ciabatta on baking sheet and broil 6 inches from heat source, turning once, until bread is lightly toasted, about 2 minutes. Remove from oven and rub toasted bread with halved garlic cloves. Sprinkle each slice with 1 tablespoon Cheddar. Broil toasts until cheese melts, about 30 seconds.
5
Ladle soup evenly into 4 bowls. Top each serving with 1 tablespoon basil and serve with toasts on the side, or dice toasts and place on top like croutons.
6
Serving size: 1 1/4 cups soup and 2 toasts
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