VERIFIED BY Taste of Home Test Kitchen
- 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
- Freshly ground pepper, optional
- In a large saucepan, heat oil over medium heat; saute garlic until tender, but not browned. Stir in tomatoes. Puree mixture using an immersion blender. Or, puree in batches in a blender and return to pan.
- Bring soup to a boil. Stir in cream; heat through over low heat. Keep warm.
- Preheat oven to 400°. For wings, flatten bread on a work surface using 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 soup with wings. If desired, sprinkle with pepper. Yield: 6 servings.
Originally published as Bat Wing Soup in Quick Cooking September/October 1998, p39