HomeMade Tomato Soup


I love homemade soup and this recipe is definitely one of my favorites. One cup is about 100 – 200 calories.


  • 8 slices whole-grain baguette
  • 1 tablespoon chopped basil
  • 2 teaspoons chopped oregano
  • 4 teaspoons grated Parm. cheese
  • 4 tomatoes
  • 2 teaspoons olive oil
  • 1/2 small yellow onion, diced
  • 1 tablespoon tomato paste
  • 1 1/2 cups low-fat milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  1. Preheat the broiler (grill). Arrange the baguette slices on a broiler pan and top each slice with a sprinkling of basil, oregano and cheese.
  2. Place about 4 inches from the heat source and broil (grill) until the cheese is melted, 45 to 60 seconds. Watch carefully to prevent burning. Set aside.
  3. Peel, seed and dice the tomatoes. In a large, heavy saucepan, heat the olive oil over medium heat.
  4. Add the onion and saute until soft and translucent, about 4 minutes. Add the tomatoes and tomato paste and bring to a boil.
  5. Reduce the heat to medium-low and simmer, uncovered, until the soup thickens, 20 to 25 minutes.
  6. In a blender or food processor, puree the soup in batches until smooth and return to the pan.
  7. Stir in the milk, salt and pepper and reheat gently.
  8. Ladle into individual bowls, garnish each with 2 herb toasts and serve.

Yield: 4 servings




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