Friday, February 4, 2011
Tomato Bread Soup
serves 6-8 ( 6 servings = 6 points +, 8 servings = 4 points + )
A nice soup for lunch or a light dinner. This is a great way to use up old bread.
½ lb. dry crustless French or Italian bread
2 lbs. canned whole tomatoes
5 garlic cloves, minced
¼ c. olive oil
2 c. water
salt to taste
Fresh or dried basil to garnish
shredded Parmesan cheese to garnish (optional)
Cut bread unto chunks and place in a large bowl. Sprinkle with water and let stand 10-15 minutes to rehydrate.
Puree tomatoes in a blender and set aside until ready to use.
In a heavy saucepan, saute the garlic in olive oil until fragrant. Squeeze the bread of excess water and add to the pot, stirring to coat with oil.
Add the tomatoes, water and salt to taste. Cover pot and simmer for 30 minutes, stirring vigorously every 5 minutes. After 30 minutes, check to see if soup has thickened. If not, uncover and cook an additional 10 minutes. Turn off heat and add basil. Serve with Parmesan cheese if desired.