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Add a photoServings: 4
Ingredients
- 10 x oven-roasted tomato halves plus any
- Â Â reserved pan juices
- 1/4 c. extra virgin olive oil
- 1 lrg garlic clove chopped
- 1Â 3/4 c. vegetable broth
- 4 c. water
- 1/4 c. prepared pesto
- 6 c. roughly-torn crusty bread pcs
- Â Â Salt to taste
- Â Â 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 375g | |
| Recipe makes 4 servings | |
| Calories 200 | |
| Calories from Fat 185 | 93% |
| Total Fat 20.81g | 26% |
| Saturated Fat 3.16g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 552mg | 23% |
| Potassium 34mg | 1% |
| Total Carbs 2.97g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.07g | 1% |
| Protein 1.37g | 2% |
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