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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 185.0
  • Total Fat: 8.2 g
  • Cholesterol: 1.4 mg
  • Sodium: 315.8 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 6.1 g

View full nutritional breakdown of TOMATO SOUP w/ Basil Pesto &garlic parmesan croutons calories by ingredient
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TOMATO SOUP w/ Basil Pesto &garlic parmesan croutons

Submitted by: BBAKER77
TOMATO SOUP w/ Basil Pesto &garlic parmesan croutons

Introduction

This RECIPE IS FROM http://foodisluv.blogspot.com/2009/03/toma
to-soup-with-basil-pesto.html
This RECIPE IS FROM http://foodisluv.blogspot.com/2009/03/toma
to-soup-with-basil-pesto.html

Number of Servings: 12

Ingredients

    basil pesto
    1 cup of fresh basil leaves
    2 garlic cloves
    1/2 tablespoon of tomato paste
    3 tablespoons of parmesan cheese
    2 tablespoons of olive oil
    salt and pepper to taste

    SOUP
    6 medium sized tomatoes
    1 medium onion, diced
    2 sprigs of fresh thyme
    5 cloves of garlic (paper skin still on)
    1 bay leaf
    1 can of san marzano tomatos
    4 cups of chicken broth
    pinch of sugar salt and pepper to taste

    garlic parmesan croutons
    2 cups of stale baguette, cut into 1x1 inch cubes
    4 tablespoons of olive oil
    1 tablespoon minced garlic
    1 tablesppon of parmesan cheese
    1/4 teaspoon of dried thyme and oregano
    pinch of salt and pepper

Directions

for Pesto:
place the basil leaves in a food processor (or blender) with garlic, parmesan and tomato paste. process until its thoroughly mixed. gradually pour in olive oil. salt and pepper to taste.
store in a airtight container in the freezer. can be used to flavor soups or sauces.
tip: adding lemon juice to the pesto keeps the color bright green
soup DIRECTIONS:
pre-heat the oven to 450 degrees. cut the tomatoes in half and core the center. place the tomatoes, skin side up on a baking sheet. place the garlic cloves and thyme springs in between the tomatoes. drizzle with olive oil, salt and pepper and roast until tops are slightly brown, 20-25 mins. remove from the oven and let cool. heat a large pot on the stove top to medium-high heat. drizzle olive oil to the pot so the bottom is coated. added the diced onions and saute until softened, about 8 mins. add the bay leaf to the pot. squeeze the roasted garlic out of its skin, should just pop out (discard the skin) and add the garlic to the onions. add the roasted tomatoes to the pot as well. the thyme springs can be discarded. stir in 3 cups of the chicken stock and the san marzano
tomatoes and bring to a boil. reduce the heat and let simmer for about 20 mins. fish out the bay leaf from the soup and discard. using a hand blender, puree the soup until smooth (can also be done in batches in a blender). adjust the consistency of the soup with the remaining 1 cup of the chicken stock. season with sugar, salt and pepper to taste.
when ready to serve, garnish with a table spoon OF sour cream , a tablespoon of pesto and some croutons.

Garlic Parmesan Croutons:
pre-heat oven to 350 degrees. drizzle the oil over the baguette pieces in a bowl. sprinkle cheese, herbs and salt/pepper on the baguette and toss. spread on a baking sheet as a single layer. bake in the oven for 10-15 mins. keep your eye on it so it doesnt burn. the color should be a light caramel brown. or as my friend esther would say.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user BBAKER77.






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