Fresh Tomato Soup with Gouda Toast

Although I can no longer deny that we've officially entered winter, heirloom tomatoes continue to appear at my farmer's market. They're juicy and delicious, perfect to eat fresh or to prepare into sauce. In this recipe I make use of these delights to make a fresh, tomato soup. While I've always been a fan of tomato soup, this recipe will even convert people who insist it's not for them. This is not the thick, creamy version you'll find at your local sandwich shop, but an intensely flavorful and light version that uses the freshest of ingredients.

I used gouda on my toast, but you can easily substitute another favorite cheese. Asiago or manchego would work wonderfully hear, as would many others. Just use what's in your fridge or go pick out your favorite cheese for this recipe. I served this soup alongside some pre-marinated miso salmon from Whole Foods. The flavors worked well together, but after tasting the soup I'd actually recommend it with something firmer, like swordfish, to truly achieve the best pairing.

Nutrition and recipe below the jump!

Difficulty: medium-easy
Time: 1 hr 10 min
Cost: $18.34



Fresh Tomato Soup with Gouda Toast
Ingredients:
1 tsp olive oil
1 c onion, chopped
3/4 c fennel bulb, sliced
1 garlic clove ,minced
2 c vegetable broth (low-sodium!)
2.5 medium-sized heirloom tomatoes, chopped
1 tsp Thyme, dried
1/2 tsp black pepper
2 oz gouda, freshly shredded
3 oz fresh baguette, sliced in half lengthwise and crosswise for 4 pieces
1/2 c fat free half and half

Get a pan heating over medium-high heat. Add the olive oil, swirling to coat. Add the onions and saute for 3-4 minutes, stirring often enough to avoid burning. Add the fennel and saute for another 2-3 minutes. Finally, add the garlic and saute for 5 more minutes.

Pour in the vegetable broth, tomatoes, and Thyme. Bring the soup mixture to a light boil and then reduce the heat and simmer for 30 minutes. You can partially cover if you are having trouble keeping the simmer. At the end of that time, remove the pan from the heat and let it sit for a few minutes to cool slightly.

As your pan is cooling slightly, get your broiler pre-heating. Place your sliced baguette on a greased cookie sheet and sprinkle the gouda evenly over the top of the sliced bread.

Turning your attention back to the soup, pour it into a food processor. You may need to work in two batches to avoid overflowing. Blend briefly to chop up the vegetables. You can blend all the way to smoothness if you'd like, but I recommend leaving little bits of tomato still in chunks in the soup. It adds a nice texture to the final product.

At this point you'll also want to stick the bread in the oven and broil it for 2-3 minutes or until the cheese is melted and bubbling. Keep a close eye on it, however, as it will go from perfect to burned in just about 30 seconds.

Pour the blended soup into a bowl and add the black pepper and fat free half and half. Stir until well combined. Serve the soup with a slice of cheesy baguette.

Servings: 4
Serving size: 3/4 c to 1 cup soup and 1 toast
Nutrition: calories 185; carbs 26g; fat 6g; protein 8g; sodium 578mg; iron 9mg