This is a print preview of "Tomato Bread Soup With Parmesan" recipe.

Tomato Bread Soup With Parmesan Recipe
by Global Cookbook

Tomato Bread Soup With Parmesan
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

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

  1. Scoop pulp and juices from tomato skins into large bowl. Throw away skins.
  2. 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.
  3. Stir in pesto, then add in bread. Bring back to simmer and add in salt and pepper to taste.
  4. Divide among 4 large soup plates or possibly bowls and top each with 1/4 c. cheese.
  5. This recipe yields 4 servings.