Tomato Soup With Parmesan Crostini

Name: Tomato Soup With Parmesan Crostini
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 2 3/4 lb. tomatoes; 8 cloves garlic, smashed; 1 red onion, thickly sliced; 2 tbsp. olive oil; Kosher salt and pepper; 4 1/2-in.-thick slices baguette; 3 tbsp. finely grated Parmesan

It's all about that cheesy bread

By Kate Merker and Taylor MurrayPublished: Jul 8, 2021

1 Rating

Mike Garten

Yields:

4 serving(s)

Total Time:

1 hr 20 mins

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Crostini is just a fancy way of saying toasted bread. We doused ours in Parmesan cheese for the perfect pairing to classic tomato soup.

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Ingredients

2 3/4 lb.
tomatoes
8
cloves garlic, smashed
1
red onion, thickly sliced
2 Tbsp.
olive oil
Kosher salt and pepper
4
1/2-in.-thick slices baguette
3 Tbsp.
finely grated Parmesan

Directions

1. Step 1Heat oven to 325°F. On a rimmed baking sheet, toss tomatoes, garlic and onion with oil and 1/2 teaspoon each salt and pepper. Roast until tomatoes are tender and juicy and onion is tender, 60 to 70 minutes. Transfer all vegetables to a pot along with 4 cups of water; bring to a boil, then in a blender or using an immersion blender, puree until smooth.
2. Step 2Heat oven to broil. Arrange baguette slices on a baking sheet, top with Parmesan and broil until melted; serve with soup.

NUTRITIONAL INFORMATION (per serving): About 185 calories, 8.5 g fat (1.5 g saturated), 6 g protein, 395 mg sodium, 24 g carbohydrates, 5 g fiber

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