Fresh tomato soup with crispy herb toasts

Date Updated: 04/07/2026

Serving Info

Serves 4

Dietician Tip

When fresh tomatoes are at their peak, their intense flavor makes this soup a treat. In the winter, use vine-ripened hothouse tomatoes. To make this dish plant based, use a plant based milk and leave out the Parmesan cheese.

Directions

Heat the broiler (grill). Arrange the baguette slices on a broiler pan and top each slice with a sprinkling of basil, oregano and cheese. Place the pan about 4 inches from the heat source and broil (grill) until the cheese is melted, 45-60 seconds. Watch carefully to prevent burning. Set aside.

In a large, heavy saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the tomatoes and tomato paste and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the soup thickens, about 20-25 minutes.

In a blender or food processor, puree the soup in small batches until smooth and return it to the pan. Note: The soup will be hot. Fill the blender or food processor no more than one-third full to avoid burns.

Stir in the milk, salt and pepper and reheat gently. Ladle into individual bowls, garnish each with 2 slices of herb toast and serve.

Ingredients

8 slices whole-grain baguette, 1/2 inch thick
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
4 teaspoons grated Parmesan cheese
2 teaspoons olive oil
1/2 small yellow onion, diced
4 large tomatoes, peeled, seeded, and diced, about 4 cups
1 tablespoon tomato paste
1 1/2 cups 1% low-fat milk
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper