Best Tomato Bread And Garlic Soup Recipes

TOMATO AND GARLIC-BREAD SOUP

Steps:

• Preheat oven to 300°F. Mix 1/2 cup olive oil and 3 minced garlic cloves in large bowl. Add sourdough bread pieces and toss to coat. Arrange bread in single layer on large baking sheet. Bake until golden, stirring once, about 20 minutes. Set garlic-bread croutons aside.
• Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add remaining minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes and 1/2 cup Parmesan cheese. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper.
• Add garlic-bread croutons to soup and cook 1 minute. Ladle soup into bowls. Sprinkle with thinly sliced basil and Parmesan cheese shavings.

TOMATO AND GARLIC BREAD SOUP

Steps:

• 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.

TOMATO BREAD AND GARLIC SOUP

Steps:

• Dice the peeled garlic cloves and dried chili. Heat olive oil in a large stock pot over low heat, add the garlic and chili and soften for 3 or 4 minutes. Add the tomatoes, basil and mint and stir and cook on medium low heat about 5 minutes. Add salt and pepper to taste. Add the stock and bring to a boil. While stock is heating, cut the bread into 3/4 inch cubes or tear into bite size pieces. When the stock comes to a boil, add the bread all at once. Stir well until moistened with the liquid. Cover the pan and remove from the heat. Let soup stand about one hour before serving. Taste for seasoning and stir well. Source: "The Garlic Book" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 430 Calories; 41g Fat (85.6% calories from fat); 3g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2709mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 8 Fat. Serving Ideas : Serve in bowls drizzled with a little olive oil and garnish with grated Parmesan cheese.