June 4, 2015

Charred Tomato Soup with Parmesan Crostini

By cancerconnect

Vine-ripe tomatoes are grilled, together with onions, in this recipe, highlighting the flavor of the fresh produce that is the perfect complement to the savory Parmesan crostini. Delicious!

4 pounds vine-ripe tomatoes, grilled
½ medium onion, grilled
2 teaspoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon sea salt
Freshly ground black pepper
1  3-ounce baguette, sliced (8 thin slices)
2 ounces grated Parmesan cheese
1 quart organic chicken broth, reduced sodium
½ cup fat-free half and half
1 tablespoon basil, chiffonade


Preheat grill to medium.

In a large bowl, combine the tomatoes and onion with the olive oil, balsamic vinegar, salt, and pepper.

Place tomatoes and onions on the grill. Grill the tomatoes until slightly charred and the onion until golden brown.

Meanwhile, slice baguette thinly, place on separate baking sheet.  Place a small amount of cheese on each piece of bread.  Cover and set aside.

Bring broth to a boil in a large Dutch oven or stock pot.

Scrape tomato and onion mixture into broth and simmer 5 to 7 minutes.

Puree soup in blender or food processor in small batches; add back to Dutch oven. Add fat-free half and half, adjust seasonings.

Place Parmesan crostini under the broiler for 1 to 2 minutes, until cheese is melted and lightly browned.

To serve, divide soup between 6 bowls, garnish with the basil and place 1 crostini on top of each soup.

Serves  6
Calories per serving:  150
Calorie equivalent:  1 carbohydrate, 1 vegetable, ½ fat
Recipe courtesy California Health and Longevity Institute

Tags: Soups