Ruggero's Bread and Garlic Soup

1. 1

   Several hours ahead or a day before, cut baguette into 24 cubes, about 2 to 2 1/2 inches each.

2. 2

   Place cubes on a baking sheet.

3. 3

   Preheat oven to 400 degrees, letting it heat through at least 2 cycles (let the thermostat light go out, come on again, and go out again).

4. 4

   Put baking sheet on center rack of oven, close door and turn off heat.

5. 5

   Let cubes sit in oven to dry out for up to 8 hours.

6. 6

   They will take on a bit of color.

7. 7

   Set aside.

8. 8

   In a large nonreactive saucepan, heat oil over medium-low heat.

9. 9

   Add garlic and cook, covered, 30 minutes, stirring occasionally, until very soft and begging to turn golden.

10. 10

    Raise heat to medium, uncover and continue cooking, stirring frequently, 5 minutes or until a deep golden color.

11. 11

    Add broth, tomatoes, and white pepper.

12. 12

    Bring to a boil over medium-high heat and let simmer about 10 minutes.

13. 13

    Stir in cheese and remove from heat.

14. 14

    Place 4 bread cubes in each of 6 warm serving soup plates.

15. 15

    Divide julienned basil leaves among them.

16. 16

    Then, divide hot soup among 6 soup plates.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.