After I returned home from Fred Meyer with some Grand Central Bakery Sourdough Bread, my sister was inspired to whip up this soup so we had something in which to dunk the bread. It took all of two minutes for her to throw the ingredients in the pot; 30 minutes cook-time.
If you’re into canning your own veggies, specifically tomatoes and tomato juice, this recipe is for you. However, if you’re not into canning your own tomatoes, you can easily substitute for store-bought tomatoes and store-bought tomato juice.
- 1 pint-jar homemade canned tomatoes
- 1 pint-jar homemade canned tomato juice
- 2 T. butter
- ¼ to ½ c. half & half
- salt and pepper to taste
Add all ingredients except for the half & half to a medium-sized sauce pan and simmer for 30 minutes. Add half & half. Using a hand-held blender or food processor, roughly blend the soup. Soup should be somewhat chunky. Sprinkle with parmesan cheese and drizzle with pesto oil. Serve with crusty bread.
A tasty soup and an easy recipe. A must try.