Tomato Basil Bread Soup Recipe
Summary
Cooking Time35 MinHealth IndexHealthy
Ingredients
| Sourdough bread | 4 Ounce, cubed | |
| Olive oil | 4 Teaspoon, divided | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 2 cups fat-free, less-sodium chicken broth | ||
| Basil | 1/2 Cup (16 tbs), chopped | |
| Tomatoes | 1 Can (10oz), diced | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
1. Preheat oven to 300°.
2. Combine sourdough bread and 1 tablespoon olive oil in a medium bowl; toss gently to coat. Spread bread cubes in a single layer on a jelly roll pan; bake at 300° for 20 minutes, stirring once.
3. Heat 1 teaspoon olive oil in a medium saucepan over medium-high heat. Add onion and garlic; saute 3 minutes or until browned. Add broth, basil, and tomatoes. Bring to a boil; cover, reduce heat to medium, and simmer 10 minutes.
4. Ladle soup into each of 5 soup bowls. Top evenly with croutons and Parmesan cheese.
2. Combine sourdough bread and 1 tablespoon olive oil in a medium bowl; toss gently to coat. Spread bread cubes in a single layer on a jelly roll pan; bake at 300° for 20 minutes, stirring once.
3. Heat 1 teaspoon olive oil in a medium saucepan over medium-high heat. Add onion and garlic; saute 3 minutes or until browned. Add broth, basil, and tomatoes. Bring to a boil; cover, reduce heat to medium, and simmer 10 minutes.
4. Ladle soup into each of 5 soup bowls. Top evenly with croutons and Parmesan cheese.
Chef
