Tomato Garlic Soup With Parmesan Croutons Recipe

Name: Tomato Garlic Soup With Parmesan Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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, divided; 3/4 cup finely chopped red onion; 8 garlic cloves, thinly sliced; 1 cup water; 1 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon minced fresh chives; 1 teaspoon minced fresh oregano; 1 teaspoon minced fresh thyme; 2 (14-ounce) cans fat-free, less-sodium chicken broth; 1 tablespoon red wine vinegar; 1/2 teaspoon freshly ground black pepper; 8 (1/2-ounce) slices diagonally cut French bread baguette (about 1 inch thick); 1/2 cup (2 ounces) grated fresh Parmesan cheese; Fresh thyme sprigs (optional)

Servings: persons

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, divided
3/4 cup finely chopped red onion
8 garlic cloves, thinly sliced
1 cup water
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon minced fresh chives
1 teaspoon minced fresh oregano
1 teaspoon minced fresh thyme
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 tablespoon red wine vinegar
1/2 teaspoon freshly ground black pepper
8 (1/2-ounce) slices diagonally cut French bread baguette (about 1 inch thick)
1/2 cup (2 ounces) grated fresh Parmesan cheese
Fresh thyme sprigs (optional)

1
["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 out of tomato halves using the tip of a knife; discard seeds. Chop tomatoes.", "Cook pasta according to package 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 tomatoes, 1 cup water, parsley, chives, oregano, thyme, and broth; bring to a boil. Reduce heat, and simmer 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 soup. Garnish with thyme sprigs, if desired."]

800

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 large tomatoes, cored (about 2 1/2 pounds), 2 quarts water, 2 quarts ice water, 1 1/4 cups uncooked seashell pasta, and more.

Yes, Tomato Garlic Soup With Parmesan Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Garlic Soup With Parmesan Croutons

How did you like this recipe?

Frequently Asked Questions