Tomato and Garlic Bread Soup
- Ready In:
- 1hr 20mins
GARLIC BREAD CROUTONS
- 1⁄2 cup extra virgin olive oil
- 9 garlic cloves, minced (fresh is best)
- 8 ounces crusty white sourdough bread, in 1-inch cubes
- 2 tablespoons extra virgin olive oil
- 3 large onions, finely chopped
- 8 cups chicken stock (canned chicken broth is okay)
- 2 (28 ounce) cans peeled plum tomatoes, drained and coarsely crushed
- 1⁄2 cup parmesan cheese, freshly grated
- salt, to taste
- fresh ground pepper, to taste
- 1⁄4 cup fresh basil, thinly sliced (garnish)
- 1⁄4 cup parmesan cheese, shaved (garnish)
- GARLIC BREAD CROUTONS:.
- Preheat oven to 300ºF. In a large bowl, mix 1/2 cup olive oil and 3 minced garlic cloves. Add bread pieces and toss to coat. On a large baking sheet, arrange coated bread in a single layer. Bake in preheated oven until golden (approximately 20 minutes), stirring once. Set baked croutons aside.
TOMATO SOUP (can be started while croutons are baking):
- In a large heavy-duty pot, heat 2 tbs. olive oil over medium heat. Add onions and sauté for approximately 25 minutes, or until very tender. Add remaining six minced garlic cloves and cook for one minute. Add chicken stock, crushed tomatoes and 1/2 cup grated Parmesan. Simmer uncovered for about 30 minutes, stirring occasionally. Season with salt and fresh ground pepper.
- Add garlic bread croutons to soup and cook for one minute more. Ladle soup into bowls and garnish each serving with basil slices and Parmesan shavings.
Join The Conversation
This is such a delicious easy soup. I thought it would be just a starter, but we were all so full afterwards,so a perfect easy Sunday night meal. I used half fresh tomatoes, half canned. I added more garlic to the bread and to the soup.The second time I made it i substituted vege stock for the chicken, gluten free bread for sour dough, and dairy free Parmesan for the normal Parmesan. Everyone loved it, my husband kept saying how nice it was. I also cut corners the second time by just putting all ingredients in at once instead of cooking the onion and garlic separately, made it so much easier and quicker
Delicious and easy! Adore the croutons. For future use, I'll make the croutons a bit smaller, adjust the cooking time to reflect that, and add them when serving for appearance. But with the large crouton size, adding them in and cooking for a minute makes sense.....otherwise you'd cut your mouth up! I halved the recipe and only used about 3/4 of an onion. Otherwise, I made as posted. Thanks for sharing! Made for ZWT8.
This was just delicious and so simple to put together. I didn't drain my tomatoes all the way because I wanted to use some of the juice. Loved the garlic bread croutons. I did add those just as I was serving. I'll cut back on the onions next time. This had a very nice mellow tomato flavor. Made 1/2 the recipe for the two of us and still have leftovers. Thanks for sharing. Made for PAC Fall 2011