Creamy Tomato Soup with Grilled Rye Bread
A comforting and light tomato soup served with slices of grilled rye bread.
Ingredients
Instructions
- Dice the onion and sauté in olive oil until translucent.
- Add canned diced tomatoes, vegetable broth, sugar, dried basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to blend the soup until smooth.
- Stir in evaporated milk for added creaminess just before serving. Heat through, but do not boil.
- Grill slices of rye bread until lightly toasted.
- Serve the tomato soup hot with a side of grilled bread and garnish with cilantro.
Cuisine: Italian
Suitability: low fat,vegetarian
Prep Time: 10 mins
Cook Time: 25 mins
Serving Size: 4
Meal Type: dinner