From: Sunflower Market
A hint of chipotle adds smoky depth without overwhelming the dish. For variation, omit the chipotle and add chopped loves, shaved fennel, and finely minced rosemary; stir in a spoonful of pesto and minted sun-dried tomatoes; or flavor with chopped fresh basil, cilantro, or arugula.
1 tablespoon olive oil, divided
1 small yellow onion, finely chopped
2 15-ounce cans no salt added diced tomatoes in puree (or juice)
2 tablespoons tomato paste
A pinch of baking soda
1/8 to 1/4 teaspoon chipotle powder, or to taste
1 1/2 cups reduced fat milk or soy milk
4 pieces thinly sliced pumpernickel or whole-wheat bread
2 large cloves garlic, pressed
2 ounces shredded Jarlsberg or Swiss-style cheese
1. In a medium pot, heat 1/2 tablespoon olive oil and sauté onion for 3-5 minutes, until tender. Stir in tomatoes and puree or juice, tomato paste, baking soda, and chipotle powder. Bring to a boil, reduce heat, and cook, partly covered, for 20 minutes.
2. Transfer to a food processor and puree until very smooth. Return to pot, stir in milk, and warm through on low heat. Season to taste.
3. While soup is warming, arrange bread slices on a baking sheet. In a small bowl, combine remaining 1/2 tablespoon olive oil and garlic. Spread over each bread slice, sprinkle with cheese, and broil until bubbly. Halve each piece on the diagonal. Serve soup in shallow bowls with toast alongside.
Per serving: 242 cal, 9 g fat (3g mono, 1g poly, 4g salt), 16mg chol, 10g protein, 30g carb, 4g fiber, 288mg sodium.
Soup only is approximately 350 cal per pot-full.