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Garlic Soup with Mozzarella Toasts
Nb persons: 4
Yield:
Preparation time: 20 MINUTES
Total time: 1 HOUR 25 MINUTES
Source:
| 2 lb sm | tomatoes, (such as Campari) or plum tomatoes, halved |
| 1 med | onion, cut into eighths |
| 1 head | garlic, (unpeeled), separated |
| 1 Tbsp | tomato paste |
| 2 c | vegetable broth, heated |
| 1/4 c chopped fresh basil + leaves for garnish | |
| 4 thin slices | baguette, toasted |
2 bocconcini (small balls of fresh mozzarella), sliced
1. HEAT oven to 375°F. Arrange tomatoes cut side up with onion in large shallow baking pan coated with olive oil spray. Coat vegetables with olive oil spray and season with 1/4 tsp each salt and pepper. Wrap garlic in small piece of foil and place in a corner of pan.
2. ROAST in upper third of oven until tomato and onion are wilted and golden brown and garlic is very soft, about 55 minutes. Keep oven on.
3. REMOVE garlic from foil. Squeeze out of skin into food processor. Add tomatoes, onion, and tomato paste. Pulse until almost smooth.
4. TRANSFER to large saucepan and stir in 1 1/2 cups of the broth. Bring to a simmer, adding some of the remaining 1/2 cup broth to thin soup if necessary. Stir in chopped basil. Remove from heat and cover to keep warm. (Makes 4 cups.)
5. TOP toasts with cheese. Bake on sheet pan until cheese begins to melt, 4 minutes. Ladle soup into bowls, top each with a cheese toast, and garnish with basil.
NUTRITION (per serving) 170 cal, 8 g pro, 28 g carb, 5 g fiber, 4 g fat, 2 g sat fat, 570 mg sodium
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