Garlic Piperade Soup

1. 1

   Blanch the garlic in boiling water for thirty seconds; run under cold water and drain.

2. 2

   Peel and slice the cloves of garlic.

3. 3

   Cook the onions and peppers in the oil for ten minutes until the onions are golden and the peppers are soft.

4. 4

   Add the garlic and tomatoes.

5. 5

   Cover the pan and cook over low heat for thirty minutes.

6. 6

   Pour in the broth and bring to a boil.

7. 7

   Tear the bread into large pieces and add to the boiling soup where it will disintegrate and thicken the broth.

8. 8

   Adjust the amount of bread and broth to the desired thickness of the soup and salt and pepper to taste.

9. 9

   Serve hot with grated cheese if you wish.

* Per serving · 4 servings · Values may vary.

No additional tips available.