10-Minute Tuscan Tomato Soup With Parmesan Toasts
photo by Stephanie Y.
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 (24 -26 ounce) jar marinara sauce
- 1 (19 ounce) can cannellini beans, rinsed
- 1 (7 ounce) jar roasted red peppers
- 2 tablespoons extra virgin olive oil
- 1 garlic clove
- 1 3⁄4 cups chicken broth
- 1⁄4 cup fresh basil (thin strips)
- fresh ground pepper, to taste
-
Parmesan toasts
- 12 slices French bread
- 12 teaspoons grated parmesan cheese
directions
- Put sauce, beans, peppers, oil and garlic in a blender or food processor; process until smooth.
- Pour into medium saucepan along with the broth.
- Stirring often, bring to a simmer over medium-high heat.
- Remove from heat; stir in basil.
- Spoon into bowls; grind pepper on top.
- For Parmesan toasts, heat broiler.
- Line a baking sheet with foil.
- Place 12 thin slices bread on foil; sprinkle each slice with 1 t grated Parmesan cheese.
- Broil 2-3 minutes until lightly toasted.
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Reviews
-
This was my first time to make tomato soup from scratch. I loved the combination of tomatoes and roasted red peppers. Very tasty soup and the parmesan toasts were a great compliment to the soup. I had panini sandwiches on the side. Very easy, tasty dinner for a cool spring evening. Thanks for posting. You have some great recipes, Lainey6605.
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deliciously simple. a meal that can literally be thrown together and is one of the best soups i have ever had. very uncomplicated taste. i had never made tomato soup before and the one time i did taste it , it was from a can and i never had it again. this recipe appealed to me because of the simplicity and quick time that it could be made. i followed the recipe and found it to be very very good both texture and flavor. the texture was not anything like what you see from a can; it had more substance to it. the flavor also nothing like what you get out of a can (thankfully) and had a more rustic flavor. the roasted peppers made a nice balance with the other ingredients. i used paul newman marinara sauce and did add about 1/3 cup of white wine and let that simmer out. i would definitly make this again. thanks so much for sharing.
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Tweaks
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We <b><i>loved</b></i> this! Even my picky 13 y.o. daughter gobbled it up and my non-tomato soup eating husband proclaimed it was awesome!! I was mistaken when I thought I had white kidney beans (cannellini) on hand, so I ended up having to use light red beans instead. This gave it a full, wonderful robust flavor. It reminded me of the base of the minestrone soup at The Olive Garden. The toast was a perfect accompaniment! I did butter my bread before sprinkling with the parm., asagio and romano blend I had on hand. I placed in the oven for about 8 minutes at 350F, since I had other items baking at that temp. They were yummy! This recipe is going into my prized collection of soup recipes. Thank you <i>so</i> much, Lainey6605!
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!