Description
A hearty & creamy Tuscan Tomato Soup with Rosemary Garlic Croutons that’s perfect for the fall and winter months! Filled with fresh veggies and herbs, this Italian recipe makes the best appetizer or meal.
Ingredients
Scale
- 1 tablespoons of olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons of tomato paste
- 2 lbs. of roma tomatoes, seeds removed, chopped
- 2 15 oz. cans of no-salt added white beans, drained & rinsed
- 1 quart low sodium vegetable broth
- 1 cup of water
- 1 sprig of fresh rosemary
- 1/2 teaspoon red pepper flakes
- Rosemary Garlic Croutons:
- 4 cups of ciabatta bread, cubed
- 2 tablespoons of olive oil
- 1/2 cup of mozzarella cheese
- 2 garlic cloves, minced
- 1 tablespoon of fresh rosemary, chopped
- 2 tablespoons of fresh basil, chopped
Instructions
- Preheat oven to 400.
- Heat a small pan to medium low heat, add 2 tablespoon of olive oil and 2 garlic cloves. Cook, stirring occasionally until garlic is lightly browned. {about 3-5 minutes}
- Spread ciabatta bread out of baking sheet, pour garlic oil mixture on top, as well as fresh rosemary, fresh basil, and mozzarella. Toss to coat.
- Bake for 10 minutes, until bread is lightly browned.
- Remove from oven set aside.
- In a large dutch oven or soup pot, over medium high heat, add 1 tablespoon of olive oil, onion, and 3 garlic cloves. Saute for 5 minutes, until onions are translucent.
- Add in tomato paste, cook, stirring for 1 minute.
- Next add in all the tomatoes {minus 1/2 cup reserved for topping}, white beans, broth, 1 cup of water, rosemary sprig, red pepper flakes, and salt.
- Bring to a boil, reduce heat to medium for a simmer. Simmer for 20 minutes.
- Discard the rosemary sprig. Puree everything with an immersion blender. {if you don’t have one then slowly add batches of the soup to a blender, puree and then return to pot.
- Serve with croutons on top and a sprinkle of the freshly diced tomatoes.
Notes
Recipe slightly adapted from September 2014 edition of FoodNetwork Magazine
