Tuscan Tomato Soup Recipe with Rosemary Garlic Croutons
Tuscan Tomato Soup is truly perfect for your family meal! The nutritional content is very good for health and ingredients are simple and easy to find at the nearest supermarket. So that it will be a food menu that is very suitable for you to try.
Nutrition:
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Tired of moving all day to make the atmosphere look listless. The high nutritional content of Tuscan Tomato Soup will be a generator of your family atmosphere.
Before starting to cook, let's start by providing the ingredients needed first. What does it take to make Tuscan Tomato Soup?
Ingredients:
- 1 tablespoon of olive oil
- 1 large onion, diced
- 3 cloves of garlic, chopped
- 2 tablespoons of tomato paste
- 2 pounds. Roman tomatoes, seeds removed, chopped
- 2 15 oz. can without salt added with white beans, drain & rinse
- 1 liter of low-sodium vegetable broth
- 1 glass of water
- 1 sprig of fresh rosemary
- 1/2 teaspoon red bell pepper
- Rosemary Garlic Croutons:
- 4 cups of ciabatta bread, diced
- 2 tablespoons of olive oil
- 1/2 cup mozzarella cheese
- 2 cloves of garlic, chopped
- 1 tablespoon of fresh rosemary, chopped
- 2 tablespoons of fresh basil, chopped
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After preparing all the necessary ingredients as above. Let's start making Tuscan Tomato Soup. Please follow the steps below:
Instructions:
- Preheat the oven to 400.
- Heat a small skillet over medium heat, add 2 tablespoons of olive oil and 2 cloves of garlic. Cook, stirring occasionally until the garlic is browned. {around 3-5 minutes}
- Spread ciabatta bread from the pan, pour the mixture of garlic oil on top, and fresh rosemary, fresh basil, and mozzarella. Throw to coat.
- Bake for 10 minutes, until the bread, is browned.
- Remove from the oven, set aside.
- In a large Dutch oven or soup pan, over medium heat, add 1 tablespoon of olive oil, onion, and 3 cloves of garlic. Saute for 5 minutes, until the onions are transparent.
- Add tomato paste, cook, stir for 1 minute.
- Then add all the tomatoes {minus 1/2 cup provided for the topping}, white beans, broth, 1 cup water, a sprig of rosemary, red pepper flakes, and salt.
- Bring to a boil, reduce heat to medium to boil. Simmer for 20 minutes.
- Remove the rosemary sprigs. Blend everything with an immersion blender.
- Serve with croutons on top and sprinkle with diced tomatoes.
- Tuscan Tomato Soup is ready to be served!
- Preheat the oven to 400.
- Heat a small skillet over medium heat, add 2 tablespoons of olive oil and 2 cloves of garlic. Cook, stirring occasionally until the garlic is browned. {around 3-5 minutes}
- Spread ciabatta bread from the pan, pour the mixture of garlic oil on top, and fresh rosemary, fresh basil, and mozzarella. Throw to coat.
- Bake for 10 minutes, until the bread, is browned.
- Remove from the oven, set aside.
- In a large Dutch oven or soup pan, over medium heat, add 1 tablespoon of olive oil, onion, and 3 cloves of garlic. Saute for 5 minutes, until the onions are transparent.
- Add tomato paste, cook, stir for 1 minute.
- Then add all the tomatoes {minus 1/2 cup provided for the topping}, white beans, broth, 1 cup water, a sprig of rosemary, red pepper flakes, and salt.
- Bring to a boil, reduce heat to medium to boil. Simmer for 20 minutes.
- Remove the rosemary sprigs. Blend everything with an immersion blender.
- Serve with croutons on top and sprinkle with diced tomatoes.
- Tuscan Tomato Soup is ready to be served!
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