Not-Quite Tomato Soup
When summer tomatoes are plentiful, this recipe comes in handy for quick weeknight dinners.
- 5 medium-sized tomatoes
- 1 tbsp olive oil
- 4 oz shredded cheddar cheese
- 1 tsp Maldon sea salt flakes
- 1 loaf French baguette
- 1/2 tsp black pepper
- 8 fresh basil leaves
Core and slice tomatoes. I prefer to cut tomatoes in half, top to bottom, and then cut each half into six slices, again top to bottom.
Heat olive oil in skillet for about a minute over medium heat. Add tomatoes peel side down.
Sprinkle tomatoes with salt.
After tomatoes come to a simmer and have cooked for a couple of minutes, add cheese evenly across the top.
Cook 2-3 more minutes.
Slice basil into slivers and add across the top of the cheesy tomatoes.
Ladle into bowls and serve with a large piece of French baguette or crackers.
Serving: 1CupCalories: 343kcalCarbohydrates: 38gProtein: 14gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 1148mgPotassium: 467mgFiber: 4gSugar: 5gVitamin A: 1608IUVitamin C: 21mgCalcium: 271mgIron: 3mg
Rate it above to let us know how it was!