Tomato And Garlic-Bread Soup

Recipe Ingredients

1/2 cup	118ml	Olive oil (preferably extra-virgin) - plus
2 tablespoons	30ml	Olive oil (preferably extra-virgin)
9		Garlic cloves - minced
8 oz	227g	Crusty white sourdough bread - cut into 1" pieces
3 oz	85g	Onions - finely chopped (large)
8 cups	1896ml	Chicken stock
		= (or canned low-salt chicken broth)
2		Peeled plum tomatoes - (28 oz ea) - drained, crushed
1/2 cup	73g / 2.6oz	Freshly-grated Parmesan cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Thinly-sliced fresh basil - for garnish
1/4 cup	36g / 1.3oz	Parmesan cheese shavings

Recipe Instructions

Preheat oven to 300 degrees. 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 saute 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.

This recipe yields 6 servings.

Source:
Bon Appetit, November 1999

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