Tomato bread soup

2 servings

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In Italy, bread is usually bought fresh daily because it contains little or no fat and doesn't keep well. The Italians however, have come up with a myriad of dishes like this that use up leftover bread.

This fresh tomato soup is perfect for those last few days of Indian summer, when tomatoes are still plentiful and the evenings have a hint of the chill to come. 1 tbsp olive oil 1 small leek (white part only) chopped 4 cloves garlic, minced 2 cups chopped peeled tomatoes (about 1 lb) ⅓ cup chopped fresh basil 1-½ cups vegetable or chicken stock ½ tsp salt and pepper 2 cups day old cubed Italian bread 2 tbsp freshly grated parmesan cheese In heavy saucepan, heat oil over medium heat. Cook leek and garlic, stirring for 3 minutes or until softened. Stir in tomatoes and basil.

Bring to boil. Boil gently for 5-10 minutes or until slightly thickened. Add 1 cup of the stock, salt and pepper. Bring to boil, stirring. Remove from heat and stir in bread. If necessary, warm remaining stock and add enough to reach desired consistency. Serve in warmed soup bolws, sprinkle with parmesan. Makes 2 servings. Per serving: about 245 calories, 8 grams protein, 10 grams fat, 33 grams carbohydrate, good source of iron. Origin: Canadian Living, October 1994. Shared by: Sharon Stevens, Sept/94.

Submitted By SHARON STEVENS On 09-30-94

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