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Creamy Fresh Tomato-Arugula Soup with Cheese and Basil Crostini
Makes 6

SOUP AND GARNISH

Soup
2 Tbsp olive oil
2 leeks, chopped
2 cloves garlic, minced
2 cups arugula,chopped
4 cups fresh tomatoes, seeded and chopped
1 cup fresh basil, chopped
1 tsp salt
1/4 tsp ground black pepper
2 tsp balsamic vinegar
2 tsp sugar
1/4 cup white wine
2 cups vegetable broth
1 Tbsp tomato paste
1 cup Hood® Lowfat Milk
1 cup Hood® Heavy Cream
4 Tbsp butter
5 Tbsp flour

Soup garnish
1/3 cup Hood® Sour Cream 
1/2 cup freshly grated parmesan cheese
3 cherry tomatoes, cut into halves
6 arugula leaves
Balsamic vinegar for drizzling

CROSTINI AND GARNISH

Crostini
6 slices French baguette
3/4 cup Hood® Country Style Cottage Cheese
1/2 clove garlic, minced
1/4 tsp salt
1/8 tsp ground black pepper
1 tsp dried basil.

Crostini garnish
6 arugula leaves
6 fresh basil leaves
1/8 cup cherry tomatoes
Balsamic vinegar for drizzling

Soup: Sauté leeks in olive oil in a large saucepan over medium heat until soft. Add arugula and sauté until wilted. Add the minced garlic and cook for 1 minute. Next add tomatoes, salt, pepper, balsamic vinegar, sugar and white wine. Cook for 5-8 minutes on medium heat to reduce down the wine. Then add fresh basil, cooking until wilted. Pour vegetable mixture into blender or food processor and puree in 2 batches. Pour into a large pitcher. Meanwhile, heat the butter in a large saucepan and add the flour for thickening. Cook the roux for 1-2 minutes on medium heat. Whisk in vegetable broth, vegetable puree and tomato paste. Cook for 5 minutes or longer on medium-high until soup thickens. Whisk in the cream and the milk. Continue to heat at medium temperature; do not boil.

Crostini with garnish: While your soup is heating, prepare cheese spread for crostini by blending cottage cheese, garlic, dried basil, salt and pepper in food processor until smooth. Toast 6 slices of baguette in toaster or oven until golden brown. Spread cheese mixture over toasts and top each toast with 1 arugula leaf, 1 basil leaf and a few chopped cherry tomatoes on each piece. Drizzle balsamic vinegar over each toast. Serve crostini with the soup.

For soup garnish: Laddle hot soup into 6 bowls. Grate fresh parmesan cheese over each bowl. Garnish with a dollop of sour cream, one arugula leaf, cherry tomato half and a drizzling of balsamic vinegar. Serve crostini with soup. 
 

Creamy Fresh Tomato Soup

 

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