Tomato-Basil Soup
Two-Cheese Toasts and Kale Salad
Ingredients
- 2 Tbsp olive oil, divided
- ½ cup chopped onion
- 2 (14.5-oz) cans diced tomatoes with Italian herbs
- ½ (32-oz) carton low-sodium vegetable broth
- ½ cup loosely packed fresh basil leaves
- 1 clove garlic
- ½ tsp lemon zest
- 1½ tsp fresh lemon juice
- 2 Tbsp water
- ½ tsp organic brown sugar
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Heat 1 Tbsp oil in a large saucepan over medium-high heat; add onion, and cook 5 minutes or until tender, stirring occasionally.
- Add tomatoes and broth. Bring to a boil, reduce heat, and simmer 15 minutes. Cool 10 minutes.
- Process mixture in a food processor or blender until smooth. Return soup to saucepan.
- Place basil, garlic, lemon zest, lemon juice, 2 Tbsp water, 1 Tbsp oil, sugar, salt, and pepper in food processor; pulse until combined.
- Add basil mixture to soup. Cook 10 minutes or until thoroughly heated.
Side Dish Ingredients
- ½ (12-oz) French baguette, diagonally sliced into 6 pieces
- 1½ oz soft-ripened Brie cheese, rind removed
- 2 Tbsp freshly grated Parmesan cheese
- ⅛ tsp pepper
- 1 (5-oz) pkg baby kale
- 1 Tbsp vegan white wine vinegar
- 1 Tbsp fresh lemon juice
- 1 Tbsp olive oil
Side Dish Instructions
- Preheat broiler. Place bread slices on a baking sheet; broil until lightly toasted.
- Combine Brie, Parmesan, and pepper in a small bowl. Spread cheese mixture on toast slices.
- Toss together kale, vinegar, lemon juice, and oil. If desired, season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
189
|
288
|
477
|
| Fat (g) | 9 | 11 | 20 |
| Sat. Fat (g) | 1 | 4 | 5 |
| Protein (g) | 4 | 13 | 17 |
| Carb (g) | 23 | 35 | 58 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 1156 | 533 | 1689 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
