Tomato And Garlic-Bread Soup
CATEGORIES
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
DIRECTIONS
  1. SERVES 6
  2. 1/2 cup plus 2 tablespoons olive oil (preferably extra-virgin)
  3. 9 garlic cloves, minced
  4. 8 ounces crusty white sourdough bread, cut into 1-inch pieces
  5. 3 large onions, finely chopped
  6. 8 cups chicken stock or canned low-salt chicken broth
  7. 2 (28 ounce) cans peeled plum tomatoes, drained, crushed
  8. 1/2 cup freshly grated Parmesan cheese
  9. 1/4 cup thinly sliced fresh basil (for garnish)
  10. 1/4 cup Parmesan cheese shavings
  11. Preheat oven to 300 degrees F.
  12. Mix 1/2 cup olive oil and 3 minced garlic cloves in large bowl. Add
  13. sourdough bread pieces and toss to coat. Arrange bread in single
  14. layer on large baking sheet. Bake until golden, stirring once, about
  15. 20 minutes. Set garlic-bread croutons aside.
  16. Heat remaining 2 tablespoons olive oil in heavy large pot over
  17. medium heat. Add onions and saut=E9 until very tender, about 25
  18. minutes. Add remaining minced garlic and cook 1 minute. Add chicken
  19. stock, crushed tomatoes and 1/2 cup Parmesan cheese. Simmer soup
  20. uncovered 30 minutes, stirring occasionally. Season to taste with
  21. salt and pepper.
  22. Add garlic-bread croutons to soup and cook 1 minute. Ladle soup into
  23. bowls. Sprinkle with thinly sliced basil and Parmesan cheese
  24. shavings.