Tomato Bread Soup
1 tsp.....olive oil
1 Tbsp....small leek (white part only), chopped
4 Tbsp....cloves garlic, minced
2 Cups....chopped peeled tomatoes
1/3 Cups..chopped fresh basil
1&1/2 C...vegetable or chicken stock
1/2 tsp...each salt and pepper
2 Cups....day-old cubed Italian bread
2 tsp.....freshly grated Parmesan cheese
Heat oil in heavy saucepan over medium heat. Cook leek and garlic 3 minutes or until softened.
Stir in tomatoes and basil and bring to boil. Boil gently 5-10 minutes or until slightly thickened.
Add 1 cup stock, salt and pepper; return to boil, stirring. Remove from heat and stir in bread. If necessary, warm remaining stock and add t reach desired constituency. Serve sprinkled with Parmesan. Serves 2.
I used a red onion instead of the leek, didn't bother to peel the tomatoes, used dried basil instead of fresh, and used some leftover garlic bread. Still came out wonderful. Add a bit of diced cooked chicken, or ham (maybe prosciutto?), and it's a full meal. Definitely a make-again recipe.