Looking for a vegetarian soup with lots of flavor? Try this rich, delicious soup for dinner.
Recipe Nutritional Information:
Servings: 4
Estimated Total Preparation Time: 30 minutes
Calories per Serving: 540
Recipe Ingredients:
Nonstick spray
½ cup onion, chopped
2 cloves garlic, chopped
1 tbsp dried basil leaves
1 tsp dried marjoram
½ cup ready-to-serve spaghetti sauce
6 ounces canned tomato paste
1 cup tomato puree
4 cups reduced-fat (2%) milk
Salt and pepper to taste
4 large (about 3 oz) slices French bread
6 tbsp Parmesan cheese, shredded
Preparation:
1. Heat a 2-quart saucepan over medium heat. Coat with nonstick spray (about 1-second spray).
2. Add garlic and onions and cook until softened, about 3 minutes.
3. Add basil and marjoram. Stir for 30 seconds.
4. Add tomato sauce, paste, and puree, mixing thoroughly. Heat on medium-high until boiling.
5. Reduce heat and simmer gently for 10 minutes.
6. While tomato mixture simmers, heat oven to 350 degrees F.
7. Lay the French bread out on a foil lined baking sheet. Sprinkle 1½ tbsp Parmesan cheese on each slice of French bread.
8. Bake until cheese is melted and bread is crusty—about 3 to 5 minutes.
9. Transfer soup mixture to blender and process in batches, with equal parts milk, until thoroughly blended. (Water may be added as needed to thin soup to desired consistency.) Be careful when taking the lid off the blender- steam can and will build up as you process.
10. Divide soup equally into four bowls. Serve with crostini on side.