10-Minute Tuscan Tomato Soup With Parmesan Toasts

"This soup is good served with parmesan toasts. Recipe is from Woman's Day."
 
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photo by cookiedog photo by cookiedog
photo by cookiedog
photo by cookiedog photo by cookiedog
Ready In:
10mins
Ingredients:
10
Serves:
4
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ingredients

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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

  1. Awesome recipe. So easy, very tasty and quick! I used my nutribullet in place of a food processor and everything liquified into a smooth consistency. Didn't have white beans so I subbed kidney beans, came out just fine! I even added a little parmesan cheese to the soup with a little salt too.
     
  2. A really good tomato soup. I'll never make the kind in the can again.
     
  3. 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.
     
  4. 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.
     
  5. Easy, fast, and MmmMmmGood! I used canned small white beans, halved the recipe and used my immersion blender. We loved this with the Parmesan Toasts. Thanks for a winner Lainey!
     
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Tweaks

  1. 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

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!
 
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