Tuscan Tomato Soup
Recipe: #15208
October 26, 2014
Categories: Tomato, French, Fathers Day, Sunday Dinner, Low Fat, Vegetarian, Canned Tomatoes, more
"An easy, flavorful recipe adapted from Cooking Light I've made many times. Prep time includes time to make the croutons."
Original is 4-5 servings
Ingredients
Nutritional
- Serving Size: 1 (141.6 g)
- Calories 104.6
- Total Fat - 2.8 g
- Saturated Fat - 0.7 g
- Cholesterol - 1.8 mg
- Sodium - 591.8 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 1.1 g
- Sugars - 1.7 g
- Protein - 4.2 g
- Calcium - 113.4 mg
- Iron - 1.4 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Arrange bread cubes in a single layer on a baking sheet and lightly coat bread with spray.
Step 2
Bake at 400° about 10 minutes until dry and toasted.
Step 3
Heat oil in large saucepan over medium-low heat.
Step 4
Add garlic and sauté 2 minutes.
Step 5
Add tomatoes through pepper and bring to a boil.
Step 6
Reduce heat and simmer 10 minutes, stirring occasionally.
Step 7
Divide croutons among 4 or 5 bowls; ladle soup over croutons and sprinkle with cheese.
Tips
No special items needed.
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