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Tomato Soup with Mozzarella Toasts

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"One of my all-time favorite meals in New York City is a bowl of tomato soup and a grilled cheese sandwich at Sarabeth's, a bakery/restaurant famous for its comforting American fare. The tomato soup is so velvety and rich thanks to a generous addition of heavy cream and milk. I've re-created this lunchtime combo, maintaining the creaminess factor, but without all of the added dairy and fat. How? Blending buttery cannellini beans into a smooth paste is a great gluten- and dairy-free way to thicken soups and stews while also adding protein and fiber. Because white beans are so neutral in flavor, they go undetected and take on the flavor of the tomatoes, garlic, and basil."

List of Ingredients

For the soup:
â—¦ 3 tablespoons unsalted butter
â—¦ 1 ½ cups diced yellow onion (1 medium onion)
â—¦ 2 teaspoons minced garlic
â—¦ 3 tablespoons tomato paste
â—¦ 1 tablespoon dried basil
â—¦ 3 (28-ounce) cans crushed tomatoes
â—¦ 2 cups chicken broth
â—¦ ¼ cup sugar
â—¦ 1 teaspoon kosher salt, plus more for seasoning
â—¦ ½ teaspoon black pepper, plus more for seasoning
â—¦ 1 (15.5-ounce) can cannellini beans, drained and rinsed

For the mozzarella toasts:
â—¦ 1 loaf French bread, cut into 16 slices
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 1 clove garlic, peeled
â—¦ 8 ounces fresh mozzarella cheese, sliced

â—¦ Store-bought balsamic glaze, for serving


Recipe

Make the soup:
Heat the butter in a large stockpot set over medium-low heat. Once melted, add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 10 minutes. Increase the heat to medium-high, add the tomato paste and basil, and cook, stirring, until the tomato paste begins to caramelize slightly, about 5 minutes.

Stir in the crushed tomatoes, broth, sugar, salt, and pepper.
Bring the mixture to a simmer, then reduce the heat to low and cook, stirring occasionally, for 30 minutes. Remove the soup from the heat.

Add 1 cup of the tomato soup and the beans to a blender, blend until puréed, and transfer to a large bowl. Blend the rest of the soup in the blender in batches, whisking it into the bowl with the bean mixture as you go. Return the soup to the stockpot and cook over medium heat until warmed through. Taste and season with salt and pepper. While the soup is warming, make the toasts.

Make the toasts:
Preheat the oven to 400° F. Arrange the bread slices on a baking sheet and drizzle with the olive oil. Bake until the bread is golden brown and crunchy, about 5 minutes. Remove the toasts from the oven. Cut off a small tip of the garlic, then rub it on one side of each warm toast. Top the toasts with the sliced mozzarella cheese and return them to the oven for about 1 minute, until the cheese is melted.

Divide the soup into bowls and top with toasts. Drizzle with the balsamic syrup and serve.

Makes 8 servings