Tomato and Garlic-Bread Soup

1. 1

   Preheat oven to 300F.

2. 2

   Mix 1/2 cup olive oil and 3 minced garlic cloves in large bowl.

3. 3

   Add sourdough bread pieces and toss to coat.

4. 4

   Arrange bread in single layer on large baking sheet.

5. 5

   Bake until golden, stirring once, about 20 minutes.

6. 6

   Set garlic-bread croutons aside.

7. 7

   Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat.

8. 8

   Add onions and saute until very tender, about 25 minutes.

9. 9

   Add remaining minced garlic and cook 1 minute.

10. 10

    Add chicken stock, crushed tomatoes and 1/2 cup Parmesan cheese.

11. 11

    Simmer soup uncovered 30 minutes, stirring occasionally.

12. 12

    Season to taste with salt and pepper.

13. 13

    Add garlic-bread croutons to soup and cook 1 minute.

14. 14

    Ladle soup into bowls.

15. 15

    Sprinkle with thinly sliced basil and Parmesan cheese shavings.

* Per serving · 4 servings · Values may vary.

No additional tips available.