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Tomato And Garlic-Bread Soup

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Olive oil (preferably extra-virgin) - plus

  2. 2 tablespoons 30ml Olive oil (preferably extra-virgin)

  3. 9 Garlic cloves - minced

  4. 8 oz 227g Crusty white sourdough bread - cut into 1" pieces

  5. 3 oz 85g Onions - finely chopped (large)

  6. 8 cups 1896ml Chicken stock

  7. (or canned low-salt chicken broth)

  8. 2 Peeled plum tomatoes - (28 oz ea) - drained, crushed

  9. 1/2 cup 73g / 2.6oz Freshly-grated Parmesan cheese

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

  12. 1/4 cup 59ml Thinly-sliced fresh basil - for garnish

  13. 1/4 cup 36g / 1 1/3oz Parmesan cheese shavings

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300 degrees. 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.

  2. Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat. Add onions and saute 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.

  3. Add garlic-bread croutons to soup and cook 1 minute. Ladle soup into bowls. Sprinkle with thinly sliced basil and Parmesan cheese shavings.

  4. This recipe yields 6 servings.

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