Spring

Parmesan Soufflé Tomato and Bread Soup

March 30, 2016
Author Notes

Wonderful warm combination of San Marzano tomatoes smothered in toast that has been lathered with Parmesan cheese... Quick evening dinner. —CathyBabiarz

  • Serves 2-4
Ingredients
  • 1- 28 ounce can Whole San Marzano tomatoes- chopped
  • 1/2 cup Diced Onions
  • 2 tablespons Olive Oil
  • 2 cloves Chopped Garlic
  • 1 tablespoon Dried Oregano
  • 1/2 loaf Baguette or French Bread sliced
  • 1 cup Parmesan Cheese
  • 1/2 cup Chopped Basil
In This Recipe
Directions
  1. Heat oil in sauce pan, add onions and garlic and oregano. When onions are soft add tomatoes. Cook for 10 minutes on medium heat.
  2. Meantime, place sliced bread on a cookie sheet and bake in 350 degree oven for 10 minutes till toasted
  3. Place 1/2 of toasted bread in the bottom of a soufflé dish. Sprinkle 1/2 of the Parmesan Cheese over toasts. Cover with 1\2 of the Tomatoes and 1/2 of the basil.Add another layer of toast, cheese and cover with tomatoes and the balance if the basil.
  4. Cover with foil and bake in 350 degree oven for 40 minutes.

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