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Tomato Garlic Soup

4 large tomatoes, cored (about 2 lbs.)
2 qts. Water
2 qts. Ice water
1 C. uncooked seashell pasta
4 t. olive oil, divided
C. finely chopped red onion
8 garlic cloves, thinly sliced
1 C. water
1 T. chopped fresh flat-leaf parsley
1 T. minced fresh chives
1 t. minced fresh oregano
1 t. minced fresh thyme
2 (14-oz.) cans fat-free, less-sodium chicken broth
1 T. red wine vinegar
t. freshly ground black pepper
Score bottom of each tomato with an X. Bring 2 quarts of water to a boil in a Dutch oven. Add tomatoes; cook 30 seconds. Remove tomatoes with a slotted spoon; plunge tomatoes into ice water. Drain and peel. Cut each tomato in half crosswise. Push seeds out of tomato halves using the tip of a knife; discard seeds. Chop tomatoes.

Cook pasta according to package directions, omitting salt and fat; drain. Toss pasta with 1 t. oil. Cool completely.

Heat 1 T. oil in Dutch oven over medium-low heat. Add onion; cook 7 minutes, stirring occasionally. Add garlic; cook 3 minutes or until onion is tender, stirring frequently. Stir in tomatoes, 1 C. water, parsley, chives, oregano, thyme, and broth; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Add pasta, vinegar, and pepper; cook 1 minute or until thoroughly heated.

Preheat broiler. Place bread slices on a baking sheet, and top each slice with 1 T. cheese. Broil 1 minutes or until lightly browned. Serve with soup. Garnish with thyme sprigs, if desired.

Amy Tiffan Grannan (4th of July 2004)

Posted on July 6, 2004
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