
1 1/4 c. chicken or vegetable stock
1 packet of Splenda or 1 teaspoon of sugar or sweetener of choice
1/3 C. extra virgin olive oil
4 sprigs of oregano
4 sprigs of basil
4 slices of whole wheat bread
2 teaspoons of granulated garlic
sea salt and freshly ground black pepper to taste
freshly grated Parmesan cheese
*serves four

I wish I could say that I grew these, but they're the next best thing. I wait till tomatoes on the vine are on sale.


Looks and smells like Summer, even though it's not even Spring yet.

Put the tomatoes, stock, Splenda, and 2 tablespoons of the oil in a sauce pan.

Add the leaves (roughly chopped) from the oregano and most of the basil, saving some for a garnish if you wish. Add salt and pepper to taste, then heat to boiling. Reduce heat to low, cover and simmer gently for 30 minutes.
Toast bread on a stove top grill (or just use a toaster) till deep brown. Transfer to a bowl and tear into small pieces. Sprinkle with granulated garlic and the rest of the oil.

Mash with a fork or a potato masher.
After 30 minutes the soup will look like this......
add the bread to the soup and stir over low heat for about 5 minutes till the bread has been evenly incorporated and the soup has thickened.

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I bet your home smelled so good as you were making this. It sounds delicious!
ReplyDeleteSomething about fresh oregano and basil smell in the kitchen...........Delish:)
ReplyDeleteThat looks delicious, and I bet it smells so good! I love making soup, it's so satisfying.
ReplyDeleteI've got an upside down pear cake that would be perfect for dessert after a big bowl of this soup. Stop by for a visit!
XO
Heidi- Heart and Home
What a versatile recipe--this is a keeper!
ReplyDelete--Gollum
Wonderful recipe and great pictures. I could use this on and in so many things.
ReplyDeleteYVonne