Tomato Bread Soup With Parmesan

Recipe Ingredients

10		Oven-roasted tomato halves - plus any
		Reserved pan juices
1/4 cup	59ml	Olive oil
1 cup	93g / 3.3oz	Garlic clove - minced (large)
1 3/4 cups	414ml	Vegetable broth
4 cups	948ml	Water
1/4 cup	59ml	Prepared pesto
6 cups	1422ml	Roughly-torn crusty bread pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	146g / 5.1oz	Freshly-grated Parmesan cheese

Recipe Instructions

Scoop pulp and juices from tomato skins into large bowl. Discard skins.

Heat oil in large saucepan over medium heat. Add garlic and saute just until it begins to brown, 1 minute. Add tomatoes with juices, broth and water, cover and simmer 15 minutes.

Stir in pesto, then add bread. Bring back to simmer and add salt and pepper to taste.

Divide among 4 large soup plates or bowls and top each with 1/4 cup cheese.

This recipe yields 4 servings.

Each serving: 620 calories; 1,533 mg sodium; 26 mg cholesterol; 37 grams fat; 53 grams carbohydrates; 21 grams protein; 2.13 grams fiber.

Source:
The Los Angeles Times, 09-22-1999

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