Tomato Garlic Soup with Parmesan Croutons

Tomato Garlic Soup with Parmesan Croutons
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 cup water
  • 2 quarts water
  • 1 teaspoon minced fresh thyme
  • ¾ cup finely chopped red onion
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 quarts water
  • + 29 more ingredients
    • ¾ cup finely chopped red onion
    • 1 tablespoon minced fresh chives
    • 4 teaspoons olive oil, divided
    • 1 tablespoon minced fresh chives
    • 1 cup water
    • 1 teaspoon minced fresh thyme
    • 1 teaspoon minced fresh oregano
    • 8 garlic cloves, thinly sliced
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 8 (1/2-ounce) slices diagonally cut French bread baguette (about 1 inch thick)
    • ½ cup (2 ounces) grated fresh Parmesan cheese
    • 2 quarts ice water
    • 1 ¼ cups uncooked seashell pasta
    • 1 ¼ cups uncooked seashell pasta
    • 1 tablespoon red wine vinegar
    • 4 teaspoons olive oil, divided
    • ½ teaspoon freshly ground black pepper
    • 1 tablespoon red wine vinegar
    • 8 (1/2-ounce) slices diagonally cut French bread baguette (about 1 inch thick)
    • Fresh thyme sprigs (optional)
    • ½ teaspoon freshly ground black pepper
    • 2 (14-ounce) cans fat-free, less-sodium chicken broth
    • 4 large tomatoes, cored (about 2 1/2 pounds)
    • Fresh thyme sprigs (optional)
    • 4 large tomatoes, cored (about 2 1/2 pounds)
    • 1 teaspoon minced fresh oregano
    • 8 garlic cloves, thinly sliced
    • 2 quarts ice water
    • ½ cup (2 ounces) grated fresh Parmesan cheese

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...

View full recipe at My Recipes

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