Tomato And Garlic-Bread Soup
Why I Love This Recipe
Ingredients You'll Need
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
Directions
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.