Blender Tomato Soup
Vegetarian, Weeknight
Ingredients
1/3 cup olive oil (can be extra-virgin)
1 clove garlic
1/2 cup chopped onion (from 1/2 medium yellow or white onion)
1 slicewhite or whole-wheat bread (crusts removed), torn into 1-inch pieces
28 ouncescanned, no-salt-added whole peeled tomatoes, plus their juices
1 cup no-salt-added vegetable broth
1 teaspoon dried herbs, such as a mix of basil and oregano
4 ounces Gruyere cheese or Parmigiano-Reggiano, finely grated
Salt
Freshly ground black pepper
Directions
Preheat the oven to 300 degrees.
Combine the oil, garlic, onion, bread pieces, the tomatoes and their juices, the broth and dried herbs in a blender; begin to blend on low, then gradually increase to high until pureed and smooth.
Pour into a medium saucepan; cook over medium-low heat for 20 minutes, stirring a few times.
While the soup is heating, make the “grilled cheese” frichi: Line a baking sheet with parchment paper or a silicone liner. Divide the grated cheese into four equal portions, and pile each on the sheet, leaving at least 2 inches between them. Bake (middle rack) until flat, lightly golden brown all over and crisp at the edges, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes, then use a metal spatula to carefully transfer them to a plate to cool completely.
Once the soup is heated through, taste, and season with salt and pepper, as needed. Serve warm, and top each portion with a frico.
Nutrition
Calories: 390; Total Fat: 28 g; Saturated Fat: 8 g; Cholesterol: 30 mg; Sodium: 380 mg; Total Carbohydrates: 22 g; Dietary Fiber: 4 g; Sugars: 12 g; Protein: 11 g.