Tomato Soup with Parmesan Toast

Tomato Soup with Parmesan Toast
Photo by Randy Mayor


  • 1 (28-ounce) can diced tomatoes, undrained
  • 6 tablespoons shredded Parmesan cheese
  • 6 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
  • 1 thyme sprig
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 4 cups organic vegetable broth (such as Swanson Certified Organic)
  • + 4 more ingredients
    • 2 cups chopped fennel bulb
    • 2 cups chopped onion
    • 2 garlic cloves, minced
    • 2 teaspoons olive oil

Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes. Add fennel; sauté 3 minutes. Add garlic; sauté 5 minutes or until vegetables are tender. Add broth, tomatoes, and thyme to pan; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes. Remove pan...

View full recipe at My Recipes


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