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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A great cold-weather soup, hearty and filling. Easy to make, too! Ingredients:
6 cups water |
1 (16 ounce) can chopped tomatoes |
2 -3 vegetable stock cubes |
2 tablespoons olive oil |
3 cloves garlic, minced |
1 tablespoon paprika |
1 dash tabasco sauce |
pepper |
6 slices french bread |
1/4 cup butter, room temperature |
1 cup parmesan cheese, grated |
Directions:
1. In the bottom of a large soup pot, heat the olive oil.
2. Add the minced garlic and sautee until the oil is infused, taking care not to burn the garlic.
3. Add the paprika, and remove the pot from the flame when it begins to sizzle.
4. Let sit for fifteen seconds or so, then return the pot to the flame.
5. Add the canned chopped tomatoes, water, and bullion.
6. Stir occasionally and allow to simmer.
7. Make the croutons: butter the bread generously, and press the buttered side into the grated Parmesan.
8. (I lightly butter the back of each slice, too.) Place bread cheese-side-up on a baking sheet and place in a 350 degree oven until cheese is melted and the croutons are beginning to look toasty.
9. (You may finish in the broiler if desired.) Finish the soup by adding a few dashes of Tobasco sauce to taste, and salt& pepper if needed.
10. TO SERVE Place a crouton in the bottom of each bowl and cover with generous ladle or two of soup.
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