Tomato-Bread Soup with Parmesan

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

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

Ingredients

Steps

1. 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 sauté 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 ½ cup grated Parmesan per portion.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.