Tomato-Bread Soup with Parmesan

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

Serves

4

Introduction

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

Ingredients

	8	halves Oven-Baked Tomatoes and reserved pan juices
	¼	cup olive oil
	1	large garlic clove, slivered
	5½	cups water, or more as needed
	1	lb. crusty bread, roughly torn into 1-inch pieces
	2	tsp. salt
	1	tsp. ground pepper
	¼	cup pesto (see Grilled Zucchini and Summer Squash) or prepared pesto
	2	cups (8 ounces) grated Parmesan cheese

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.

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