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Add a photoServings: 6
Ingredients
- 3 Tbsp. Extra virgin olive oil, extra virgin
- 3 lrg Garlic, cloves, crushed or possibly finely chopped
- 2 Tbsp. Paprika
- 2 lb Tomato, fresh or possibly canned, crushed or possibly minced
- 6 c. Water, or possibly 3 c water and 3 c. chicken broth Salt & pepper, to taste Tabasco sauce, to taste Butter
- 6 slc Bread, french
- 1/2 c. Parmesan cheese, grated
Directions
- Heat extra virgin olive oil in a stew pot.
- Saute/fry garlic till oil is infused. Raise heat slightly, add in paprika.
- Saute/fry till paprika just begins to sizzle. Add in tomatoes (you can puree some of them for a smoother soup), water or possibly broth, and salt; simmer 20 min.
- If using fresh tomatoes, add in additional salt. Add in a few dashes of black pepper if desired.
- Butter slices of bread liberally. Press one side of each piece into the grated parmesan. Broil till toasty, watching to make sure the parmesan doesn't crisp.
- Reduce heat on the soup. Add in a few dashes of Tabasco sauce-it's generally three to five dashes in my house-and serve by placing one crouton in each bowl and covering with soup.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 457g | |
| Recipe makes 6 servings | |
| Calories 314 | |
| Calories from Fat 96 | 31% |
| Total Fat 10.88g | 14% |
| Saturated Fat 2.79g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 561mg | 23% |
| Potassium 478mg | 14% |
| Total Carbs 43.57g | 12% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.58g | 4% |
| Protein 12.36g | 20% |
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