-
Tomato Bread Soup With Parmesan
Ingredients
- 10 x oven-roasted tomato halves plus any
- reserved pan juices
- 1/4 c. extra virgin olive oil
- 1 lrg garlic clove chopped
- 1 3/4 c. vegetable broth
- 4 c. water
- 1/4 c. prepared pesto
- 6 c. roughly-torn crusty bread pcs
- Salt to taste
- Freshly-grnd black pepper to taste
- 1 c. freshly-grated Parmesan cheese
Directions
- Scoop pulp and juices from tomato skins into large bowl. Throw away skins.
- Heat oil in large saucepan over medium heat. Add in garlic and saute/fry just till it begins to brown, 1 minute. Add in tomatoes with juices, broth and water, cover and simmer 15 min.
- Stir in pesto, then add in bread. Bring back to simmer and add in salt and pepper to taste.
- Divide among 4 large soup plates or possibly bowls and top each with 1/4 c. cheese.
- This recipe yields 4 servings.
Similar Recipes
Leave a review or comment