Ingredients
2 tablespoons canola oil4 garlic cloves, peeled4 cans (14-1/2 ounces each) stewed tomatoes, undrained1/2 cup heavy whipping cream6 slices bread2 tablespoons butter, melted2 teaspoons Italian seasoningFreshly ground pepper, optional
Preparation
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.
