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Holisticonline.com Recipes Infocenter

Fresh Tomato Soup with Crispy Herb Toasts


8 slices whole-grain baguette
1/2 inch (12 mm) thick
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
4 teaspoons grated Parmesan cheese
4 tomatoes
2 teaspoons olive oil
1/2 small yellow onion, diced
1 tablespoon tomato paste
11/2 cups (12 fl oz/375 ml)
1-percent low-fat milk
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper


Preheat the broiler (grill). Arrange the baguette slices on a broiler pan and top each slice with a sprinkling of basil, oregano, and cheese. Place about 4 inches (10 cm) from the source and broil (grill) until the cheese is melted, 45–60 seconds. Watch carefully to prevent burning. Set aside. Peel, seed, and dice the tomatoes. In a large, heavy saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Add the tomatoes and tomato paste and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the soup thickens, 20–25 minutes.

In a blender or food processor, purée the soup in batches until smooth and return to the pan. Stir in the milk, salt, and pepper and reheat gently. Ladle into individual bowls, garnish each with 2 herb toasts, and serve.

Serves: 2

Nutrition Information:

Per serving: 

calories 188
protein 8 g
carbohydrate 28 g
total fat 6 g
saturated fat 2 g 
monounsaturated fat 3 g
cholesterol 5 mg
sodium 487 mg

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Source: FeatureSource - “The New Mayo Clinic Cookbook” (Oxmoor House, $34.95)


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