Tomato Soup And Herb Toast..

[Letha Robinson]

Tomato Soup
1 can Eden Foods Diced Tomatoes with Basil
2 teaspoons Swanson Extra Virgin Olive Oil
1/2 small yellow onion, diced
1 tablespoon tomato paste
1 1/2 cups 1% low fat milk
1/2 teaspoon Swanson Himalayan Crystal Salt
1/8 teaspoon Swanson Organic Peppercorns, ground
In a large, heavy saucepan, heat 2 teaspoons olive oil over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Add the can of tomatoes and tomato paste and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the soup thickens (approximately 20 to 25 minutes).

In a blender or food processor, puree the soup in batches until smooth and return to the pan. Stir in the milk, salt and pepper and reheat gently. Ladle into individual bowls, garnish with toasts.

Herb Toast
8 slices wholegrain baguette, 1/2-inch thick
1/2 tablespoon Swanson Organic Basil
1 teaspoon Swanson Organic Oregano
4 teaspoons grated parmesan cheese
1 teaspoons Swanson Extra Virgin Olive Oil
Preheat broiler. Arrange the baguette slices on a broiler pan and brush with 1 teaspoon of olive oil. Sprinkle basil, oregano and cheese on each baguette. Place about 4 inches from the heat source and broil until the cheese is melted (approximately 45 to 60 seconds). Watch carefully to prevent burning. Serve with soup.

Makes 4 servings. Serving size 1 cup soup and 2 herb toasts.

[Grammie Sue]

I make my own tomato soup with the summer tomatoes in my garden but I like a bread with it and this one is good.  Thanks.