Contributed By: Lynda
Dairy Council
This soup goes well with homemade croutons
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Kids Love It
Kids can help make it
Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Soups & Stews
Ingredients
SOUP
1 tsp Butter
1/4 cup Finely chopped onion
5 cups Chopped seeded tomato (about 2 3/4 lbs)
2 cups Low-fat milk
1/2 tsp Salt
Dash of black pepper
CROUTONS
1 clove Garlic, cut in half
2 (1 oz) slices Diagonally cut French bread (about 1 inch thick)
1/2 cup (2 oz) shredded reduced-fat Monterey Jack or reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
Preparation
SOUP
1. Melt butter in a large saucepan over medium heat. Add onion; saute 3 minutes. Add tomato; cook covered, over medium heat 10 minutes. Uncover; cook until mixture is reduced to 2 cups (about 25 minutes), stirring occasionally.
2. Place the tomato mixture in a blended, and process until smooth. combine the tomato mixture, milk, salt and pepper in pan, and cook mixture over medium-low heat 2 minutes or until heated.
CROUTONS
1. To prepare croutons, rub cut sides of garlic over both sides of each bread slice; place bread on a baking sheet. Broil 30 seconds on each side or until toasted. Cut each slice in half crosswise. Place 1 cup soup in each of 4 oven-proof bowls; top each serving with 1 crouton and 2 tbsp cheese. Broil 2 minutes or until cheese is melted.
Cook's Notes
Very tasty.
Nutrition Information
Calories: 197
;
Total Fat: 6 g
;
Saturated Fat: 3.5 g
;
Polyunsaturated Fat: 0.5 g
;
Carbohydrates: 25 g
;
Protein: 11 g
;
Vitamin A: 2345 IU
;
Vitamin C: 30 mg
;
Calcium: 279 mg
;
Sodium: 570 mg
;
Iron: 1.2 mg
;
Fiber: 3.2 g