Tomato Soup With Parmesan Crostini

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tomato soup with parmesan crostini

Mike Garten

Crostini is just a fancy way of saying toasted bread. We doused ours in Parmesan cheese for the perfect pairing to classic tomato soup.

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Yields: 4 servings

Total Time: 1 hour 20 mins

2 3/4 lb.



cloves garlic, smashed


red onion, thickly sliced

2 tbsp.

olive oil

Kosher salt and pepper


1/2-in.-thick slices baguette

3 tbsp.

finely grated Parmesan

  1. Heat oven to 325°F. On a rimmed baking sheet, toss tomatoes, garlic and onion with oil and 1/2 teaspoon each salt and pepper. Roast until tomatoes are tender and juicy and onion is tender, 60 to 70 minutes. Transfer all vegetables to a pot along with 4 cups of water; bring to a boil, then in a blender or using an immersion blender, puree until smooth.
  2. Heat oven to broil. Arrange baguette slices on a baking sheet, top with Parmesan and broil until melted; serve with soup.

NUTRITIONAL INFORMATION (per serving): About 185 calories, 8.5 g fat (1.5 g saturated), 6 g protein, 395 mg sodium, 24 g carbohydrates, 5 g fiber

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