Rich Tomato Soup with Pangratto

Ingredients

• For the Soup

  • 1 large tin chopped Italian tomatoes
  • 1 onion, finely diced
  • 2 sticks celery, diced
  • 1/4 cup red wine
  • 1 tsp Gregg's Crushed Garlic
  • 3 cups chicken or vegetable stock
  • 1 tsp Gregg's Smoked Paprika

• For the Pangratto

  • 1/2 cup Gregg's Tuscan Herb Crusting Blend
  • 3 Tbsp water
  • 1/4 cup finely grated parmesan cheese

Method

For the Soup

Put all the soup ingredients in a pot and bring to a simmer.

Simmer for 15 minutes until all the vegetables are soft then blend until smooth.

For the Pangratto

Mix all the ingredients together to form large crumbs, then spread out on a tray and bake at 220ºC until golden brown and crispy.

 To Serve

Serve the soup in warm bowls, sprinkle with the Pangratto and a light sprinkle of Gregg's Rubbed Oregano.