Recipe of tomato soup with mussels and croutons

Number of servings - 4-6

Ingredients:

• Canned tomatoes - 3 1/4 cups (mashed)
• Mussels - 2 cups (fresh or frozen)
• Onions - 1 pc. (peeled and chopped)
• Potatoes - 2 pcs. (peeled and diced)
• Chicken broth (low fat) - 2 cups
• Bread - 4 slices (grain or bran)
• Dried herbs - 2 tsp
• Bell pepper - 1 pc. (seeded and finely chopped)
• Olive oil

Directions:

Preheat the oven to 392F. Cut bread into cubes. Grease a baking sheet with vegetable oil put bread, sprinkle with 1 teaspoon of dried herbs. Brown the toasts for 8-10 minutes.

Pour olive oil to the saucepan so that it only covered the bottom, and cook onions, bell pepper, and mussels over medium heat for 2 minutes.

Add remaining dried herbs to saucepan and stir. Pour the broth, add tomatoes, potatoes and bring to boil. Reduce heat and cook covered for 10-15 minutes until potatoes are ready.

Pour cooked soup in bowls and garnish with croutons.

Now Your Tomato Soup Recipe With Mussels & Croutons is ready.


Ready in: 40 minutes.