Italian Tomato and Vegetable Soup with Toasted Bread

Name: Italian Tomato and Vegetable Soup with Toasted Bread
Yield: 4 servings
Ingredients: 1/4 cup (60 mL) butter; 1 large onion chopped; 4 garlic cloves finely chopped; 2 cups (500 mL) sliced celery; 1 sliced carrot; 1 can (19 oz/540 mL) tomatoes; 2 1/2 cups (625 mL) beef broth; 1/4 cup (60 mL) chopped fresh basil; 1/4 cup (60 mL) chopped fresh parsley; 1 tbsp (15 mL) chopped fresh thyme; 1/4 tsp (1 mL) ground chili pepper; Salt and pepper to taste; 8 slices of bread toasted; Grated Canadian Parmesan cheese

This is the Italian Tomato and Vegetable Soup with Toasted Bread recipe.

Prep: 15 min
Cooking: 45 min

Yields 4 servings

italian tomato and vegetable soup with toasted bread

Ingredients

1/4 cup (60 mL) butter
1 large onion chopped
4 garlic cloves finely chopped
2 cups (500 mL) sliced celery
1 sliced carrot
1 can (19 oz/540 mL) tomatoes
2 1/2 cups (625 mL) beef broth
1/4 cup (60 mL) chopped fresh basil
1/4 cup (60 mL) chopped fresh parsley
1 tbsp (15 mL) chopped fresh thyme
1/4 tsp (1 mL) ground chili pepper
Salt and pepper to taste
8 slices of bread toasted
Grated Canadian Parmesan cheese

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Preparation

In large saucepan, sauté onion and garlic in butter while stirring, until onion is soft. Add celery and carrot and cook for 5 minutes. Stir in tomatoes and beef broth. Add basil, half the parsley, thyme and chili pepper. Season to taste with salt and pepper. Bring to boil, reduce heat, cover and simmer for 40 minutes.

Line bottom of each serving bowl with slice of toasted bread and cover with soup. Top with another toast. Sprinkle with remaining parsley and Canadian Parmesan cheese.