- 2 tablespoons canola oil
- 4 garlic cloves, peeled
- 4 cans (14-1/2 ounces each) stewed tomatoes, undrained
- 1/2 cup heavy whipping cream
- 6 slices bread
- 2 tablespoons butter, melted
- 2 teaspoons Italian seasoning
- Preheat oven to 400°. In a large saucepan, heat oil over medium heat; saute garlic until tender, but not browned. Remove from heat.
- In batches, puree tomatoes and garlic in a blender until smooth. Return all to pan; bring to a boil. Stir in cream; reduce heat to low and heat through, stirring occasionally.
- On a work surface, flatten bread slices with a rolling pin. Cut each slice diagonally in half; remove crusts. Using kitchen scissors, cut long sides to resemble bat wings.
- Place on an ungreased baking sheet. Brush tops with butter; sprinkle with Italian seasoning. Bake until lightly toasted, 5-8 minutes, turning once. Serve with soup. Yield: 6 servings.
Originally published as Bat Wing Soup in Quick Cooking September/October 1998, p39
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