What do you do when afternoon “snacks” are brought in for a visit from the top corporate team and a ton of really good bruschetta from a renowned Southside, Binghamton is left over?  You make soup out of it, of course!

Kathy Whyte/ WNBF News Bruschetta Soup

 

Foodie Friday super flavorful tomato soup uses leftover bruschetta and is perfect for vegetarians or during Lent.

Bruschetta Soup  (Prep. Time 30 minutes.  Serves 9)

3 Tbl. olive oil

3 C. prepared bruschetta (or finely chop 1 lb. tomatoes, 1 large onion, 5 cloves garlic ½ C. fresh basil

2 additional cloves garlic, rough chopped (if you like a lot of garlic, otherwise leave it out)

2 Tsp. additional basil (dried)

1 tsp. salt

½ tsp. cracked black pepper

4 C. vegetable stock

½ C fresh-grated Parmesan cheese

¼ C Prosciutto di Parma, roughly chopped and sauted until crisp (leave out if serving meat-less)

½ C. balsamic vinegar boiled for 10 minutes until reduced to a thick syrup

Heat olive oil in a large, heavy stock pot.  Stir in the bruschetta, additional garlic and basil, salt and pepper.  Saute on medium until onion and tomato start to soften. Add vegetable stock. Bring to a boil. Reduce heat and simmer, covered about 30 minutes.  Check flavor and adjust salt, pepper, basil or garlic if needed.  Remove from heat and blend with an immersion blender or in small batches in a conventional blender to keep to keep hot liquid from splashing to the desired thickness.  To serve, swirl balsamic reduction over the top of the hot soup. Pile a large pinch of Parmesan cheese in the center and top that with a few pieces of the crisp Prosciutto (optional). Have garlic-rubbed crustini ready for dipping.

Roger Neel says the thickness of the soup makes it heartier and made the dish more of a meal than a snack or a first course.