This is the soup you’ll want to dunk your grilled cheese into. It has that classic tomato soup taste but comes with a healthier profile—40% less sodium than the canned soup we all grew up with, even with the Parmesan cheese topping!
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped yellow onion
4 garlic cloves, minced
1 (28-ounce) can unsalted petite diced tomatoes, undrained
3/4 cup coarsely chopped fresh basil (about 1 [1-ounce] package)
5/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup packed)
Est. added sugars 0g
How to Make It
Heat a Dutch oven over medium-low heat. Add oil; swirl to coat. Add onion and garlic; cook 10 minutes or until tender, stirring occasionally. Add tomatoes; increase heat to medium-high, and bring to a simmer.
Place tomato mixture, Brown Rice Cream, and basil in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender (to avoid splatters). Blend until smooth (about 3 minutes); pour pureed soup into pan. Heat on medium-low heat until thoroughly heated (about 3 minutes); stir in salt and pepper. Ladle soup into 8 bowls. Sprinkle with cheese.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice