Garlic Tomato Soup

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 6 cups water
• 1 (16 ounce) can chopped tomatoes
• 2 -3 vegetable stock cubes
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon paprika
• 1 dash tabasco sauce
• pepper
• 6 slices french bread
• 1/4 cup butter, room temperature
• 1 cup parmesan cheese, grated

Recipe

• 1 in the bottom of a large soup pot, heat the olive oil.
• 2 add the minced garlic and sautee until the oil is infused, taking care not to burn the garlic.
• 3 add the paprika, and remove the pot from the flame when it begins to sizzle.
• 4 let sit for fifteen seconds or so, then return the pot to the flame.
• 5 add the canned chopped tomatoes, water, and bullion.
• 6 stir occasionally and allow to simmer.
• 7 make the croutons: butter the bread generously, and press the buttered side into the grated parmesan.
• 8 (i lightly butter the back of each slice, too.) place bread cheese-side-up on a baking sheet and place in a 350 degree oven until cheese is melted and the croutons are beginning to look toasty.
• 9 (you may finish in the broiler if desired.) finish the soup by adding a few dashes of tobasco sauce to taste, and salt& pepper if needed.
• 10 to serve place a crouton in the bottom of each bowl and cover with generous ladle or two of soup.