6 cloves garlic, coarsely chopped
1 (0.75-oz) package fresh basil, coarsely chopped
1 lb fresh tomatoes, coarsely chopped
1/4 cup extra-virgin olive oil
1 (8-oz) package prediced yellow onions
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1 (19-oz) can tomato-basil soup
1 (14.5-oz) can diced tomatoes with garlic and onion
4 cups unsalted chicken broth (or stock)
5 slices bakery Italian bread, crust removed
2 oz Pecorino Romano cheese, grated
- Chop garlic, basil, and tomatoes. Heat large stockpot on medium 2–3 minutes. Pour oil in pot; add onions, garlic, salt, and red pepper; cook 10 minutes, stirring occasionally, or until onions are tender.
- Add soup, canned tomatoes, and broth to pot; simmer 10 minutes. Remove crust from bread and tear into 1–inch pieces. Add bread and fresh tomatoes to soup; simmer 10 more minutes or until soup thickens. Grate cheese (6 tablespoons).
- Stir basil into soup; serve topped with cheese.
Amount per 1/6 recipe serving: Calories 300, Total Fat 15.00g, Sat Fat 4.00g, Trans Fat 0.00g, Chol 10mg, Sodium 980mg, Total Carb 34g, Fiber 2.00g, Sugars 13g, Protein 10g, Calc 6%, Vit A 0%, Vit C 0%, Iron 10%