Delicious r esults. The bread retained a nice chew and the tomatoes - which were cooked for far less time than they typically would be - also had a nicer texture. It was a keeper.
Pan-Fried Sourdough Bread and Tomato Soup
Makes 4 servings
3 tablespoons olive oil
1 pound sourdough bread, cut into 1- to 2-inch cubes (about 8 cups)
1/4 cup white wine
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
28-ounce can diced tomatoes
1 cup chicken broth
1/2 cup grated Parmesan cheese
Salt and ground black pepper, to taste
Balsamic vinegar, to taste
1. In a large saucepan over medium-high, heat the olive oil. Add the bread and toast, stirring frequently, for 5 minutes. The bread will quickly absorb the oil. Keep the bread moving in the pan so it toasts, but doesn't burn.
2. Add the wine, then continue toasting the bread for another 5 minutes. Add the thyme, oregano, and garlic powder, and cook for another for 2 minutes.
3. Add the tomatoes and chicken broth, mix well but gently. Continue cooking until heated through, then stir in the cheese. When the cheese is melted into the soup, season with salt, pepper, and a splash of balsamic vinegar.
Per serving: 503 calories; 18 grams fat; 10 milligrams cholesterol; 59 grams carbohydrates; 18 grams protein; 7 grams dietary fiber; 1,585 milligrams sodium.
