A homey from-the-pantry soup made from ingredients you probably have on hand. Ingredients
2 pita pockets ½ cup finely shredded Swiss cheese Salt, to taste Soup:
2 tablespoons butter 2 shallots, chopped 3 cloves garlic, minced 1 bay leaf 2 28-ounce cans whole tomatoes 2 tablespoons brown sugar 1 cup reduced-sodium chicken broth Salt and pepper, to taste Chopped fresh basil, for garnish
1. For croutons: Preheat oven to 350° F. Slice pitas in half crosswise; separate to form 8 semicircles. Arrange on a baking sheet and sprinkle the rough sides of the pita with the cheese; season with salt. Bake 13 minutes, until golden and crispy. Cut or break into 2-inch wedges. 2. For soup: Melt butter in a medium saucepan over low heat. Add shallots; cook 5 minutes, until softened, stirring often. Stir in garlic and bay leaf; cook 30 seconds. Stir in tomatoes and their juices and brown sugar. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally and mashing tomatoes against the side of the bowl. Remove bay leaf. 3. Transfer mixture to a blender. Puree until smooth. Return to pot over medium heat. Stir in broth and warm through. Season to taste with salt and pepper. Garnish servings with chopped basil and pita croutons.
Tip: Want cream of tomato soup? Stir in 2 tablespoons heavy cream in the last few minutes of warming the soup.
Recipe from " Debbie Macomber's Cedar Cove Cookbook."