Tomato Garlic Soup with Parmesan Croutons
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 4 large tomatoes, cored (about 2 1/2 pounds)
- 2 quarts water
- 2 quarts ice water
- 1 1⁄4 cups uncooked seashell pasta
- 4 teaspoons olive oil
- 3⁄4 cup finely chopped red onion
- 8 cloves garlic, thinly sliced
- 1 cup water
- 1 tablespoon chopped fresh flat leaf parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 2 (14 ounce) cans fat-free chicken broth
- 1 tablespoon red wine vinegar
- 1⁄2 teaspoon ground black pepper
- 8 slices diagonally cut French baguettes (about 1 inch thick, 1/2 oz)
- 1⁄2 cup grated fresh parmesan cheese (2 oz)
- fresh thyme sprig
directions
- Score bottom of each tomato with an"x".
- Bring 2 quarts water to a boil in a dutch oven.
- Add tomatoes cook 30 seconds.
- Remove tomatoes with a slotted spoon, plunge tomatoes into ice water.
- Drain and peel.
- Cut each tomato in half crosswise.
- Push seeds our of tomato halves using the tip of a knife, discard seeds.
- Chop tomatoes.
- Cook pasta according to directions, omitting salt and fat; drain.
- Toss pasta with 1 teaspoon oil.
- Cool completely.
- Heat 1 Tablespoon oil in dutch oven over medium-low heat.
- Add onion, cook 7 minutes, stirring occasionally.
- Add garlic, cook 3 minutes or until onion is tender stirring frequently.
- Stir in the tomatoes, 1 cup of water, parsley, chives, oregano, thyme, and broth; bring to a boil.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
- Add pasta, vinegar, and pepper; cook 1 minute or until thoroughly heated.
- Preheat broiler.
- Place bread slices on a baking sheet, and top each slice with 1 Tablespoon cheese.
- Broil 1 1/2 minutes or until lightly browned.
- Serve with the soup.
- Garnish with fresh thyme sprigs, if desired.
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RECIPE SUBMITTED BY
Lori Jones
Woodstock, GA
I was born and raised in Marietta, GA. I have three children that range in ages from 7 to 14 --all girls. They enjoy cooking with me and by themselves. There have been many mornings my husband and I have enjoyed a breakfast in bed compliments of our daughters. I work at their school as an aide and substitute teacher. That leaves little time in the evenings for dinner preparations so the meals during the week are generally quick and we play in the kitchen on the weekends and during the summer.