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Tomato And Garlic-Bread Soup


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1/2 cup plus 2 tablespoons olive oil (preferably extra-virgin)
9 garlic cloves, minced
8 ounces crusty white sourdough bread, cut into 1-inch pieces
3 large onions, finely chopped
8 cups chicken stock or canned low-salt chicken broth
2 (28 ounce) cans peeled plum tomatoes, drained, crushed
1/2 cup freshly grated Parmesan cheese
1/4 cup thinly sliced fresh basil (for garnish)
1/4 cup Parmesan cheese shavings


SERVES 6


1/2 cup plus 2 tablespoons olive oil (preferably extra-virgin)


9 garlic cloves, minced


8 ounces crusty white sourdough bread, cut into 1-inch pieces


3 large onions, finely chopped


8 cups chicken stock or canned low-salt chicken broth


2 (28 ounce) cans peeled plum tomatoes, drained, crushed


1/2 cup freshly grated Parmesan cheese


1/4 cup thinly sliced fresh basil (for garnish)


1/4 cup Parmesan cheese shavings


Preheat oven to 300 degrees F.


Mix 1/2 cup olive oil and 3 minced garlic cloves in large bowl. Add


sourdough bread pieces and toss to coat. Arrange bread in single


layer on large baking sheet. Bake until golden, stirring once, about


20 minutes. Set garlic-bread croutons aside.


Heat remaining 2 tablespoons olive oil in heavy large pot over


medium heat. Add onions and saut=E9 until very tender, about 25


minutes. Add remaining minced garlic and cook 1 minute. Add chicken


stock, crushed tomatoes and 1/2 cup Parmesan cheese. Simmer soup


uncovered 30 minutes, stirring occasionally. Season to taste with


salt and pepper.


Add garlic-bread croutons to soup and cook 1 minute. Ladle soup into


bowls. Sprinkle with thinly sliced basil and Parmesan cheese


shavings.


Pairs Well With


Notes

A dash of local for every season
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