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Tomato-Bread Soup with Parmesan

This soup is thick, satisfying, and ready to serve in about 30 minutes.

  • 8 halves Oven-Baked Tomatoes and reserved pan juices
  • 1/4 cup olive oil
  • 1 large garlic clove, slivered
  • 5 1/2 cup water, or more as needed
  • 1 pound crusty bread, roughly torn into 1-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon ground pepper
  • 1/4 cup pesto, homemade or prepared
  • 2 cups (8 ounces) grated Parmesan cheese

Use a spoon to scoop the pulp and juices from the tomato skins into a bowl. Discard the skins.

In a heavy 4-quart or larger saucepan over medium heat, heat the olive oil and saute the garlic just until it begins to brown, 1 to 2 minutes. Add the tomatoes and juices, bring to a boil, reduce heat to a simmer, and cover. Cook for 15 minutes.

Add the water, bread, salt and pepper. Bring the soup to a simmer. Add more water if necessary to create a thick soup rather than a mush. Stir in the pesto. Taste and adjust the seasoning. Portion into 4 large soup plates or bowls, and top with 1/2 cup grated Parmesan per portion. Makes 4 servings.

Saturday, December 14, 2002

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