Ripe Tomato And Bread Soup
|Ripe tomatoes||3 Pound|
|Garlic||4 Clove (20 gm), minced|
|Chicken stock/Reduced-sodium canned broth||6 Cup (96 tbs)|
|Chopped fresh basil/3/4 teaspoon dried basil||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Italian bread slice||6 , cut 1/2 inch thick, crusts removed|
|Extra-virgin olive oil||1 Tablespoon|
1. Preheat oven to 350°. Plunge tomatoes into a large pot of boiling water for 30 seconds to 1 minute, until skins split. Drain immediately and cool under cold running water. Remove skins. Cut tomatoes in half and gently squeeze out seeds. Chop tomatoes.
2. In a nonreactive large saucepan, combine chopped tomatoes, garlic, stock, basil, parsley, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 20 minutes.
3. Meanwhile, spread out bread slices on a baking sheet. Bake, turning once, 15 to 20 minutes, or until dried out and crisp.
4. Add bread slices to soup. Cover and remove from heat. Let stand 3 to 5 minutes, until bread is thoroughly saturated with soup. Pass a cruet of good olive oil to drizzle over soup.
Serving size: Complete recipe
Calories 1132 Calories from Fat 320
% Daily Value*
Total Fat 36 g55.9%
Saturated Fat 6.3 g31.6%
Trans Fat 0 g
Cholesterol 43.2 mg14.4%
Sodium 3225.3 mg134.4%
Total Carbohydrates 150 g50.1%
Dietary Fiber 19.6 g78.6%
Sugars 59 g
Protein 57 g113.7%
Vitamin A 268.7% Vitamin C 344.5%
Calcium 26.3% Iron 58.7%
*Based on a 2000 Calorie diet