Tuscan Tomato and Bread Soup

From the Sonoma Diet Cookbook

INGREDIENTS
Prep 30 min; Makes 6 servings

2 TBL extra virgin Olive Oil (divided)
3 pounds fresh Roma tomatoes cored and coarsely chopped OR three 14 1/2-ounce cans diced tomatoes, undrained.
2 TBL minced garlic (12 cloves)
1/4-1/2 tsp crushed red pepper flakes
2 14-ounce cans chicken broth
4 cups chopped zucchini and/or yellow summer squash
2 TBL chopped fresh oregano
2 TBL chopped fresh flat-leave parsley

6 slices (1 per serving) of whole wheat or rustic french or italian bread toasted.
1 ounce Parmesan cheese, shaved.

• Heat a 4-quart Dutch oven over medium heat--add 1 TBL olive oil. Reserve 1 cup of chopped fresh tomatoes (or 1 can), adding the rest to the Dutch oven. Add the garlic and crushed red pepper.
• Bring to boil, reduce heat. Cover and cook 15-20 minutes or until the tomatoes are very tender. (Stir occasionally)
• Add chicken broth. Bring to boil, reduce heat and cook an additional 15 minutes
• In a large skillet add 1 TBL olive oil over medium heat. Add zucchini; cook for 3-5 minutes or until lightly browned and crisp-tender.
• Transfer 1/2 of the tomato/broth mixture to a blender or food processor. Cover andd blend to process until smooth Repeat with remaining 1/2 of the mixture.
• Return all to the Dutch oven. Add in the reserved tomatoes, cooked zuchinni, oregano and parsley.
• Taste and season with salt & pepper.
• Heat through.
  

To serve--divide soup into 6 bowls. top with torn pieces of the bread toast andd garnish with cheese.

210 Calories