Tomato Basil Bread Soup
|Sourdough bread||4 Ounce, cubed|
|Olive oil||4 Teaspoon, divided|
|Onion||1 Cup (16 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Fat free less sodium chicken broth||2 Cup (32 tbs)|
|Basil||1⁄2 Cup (8 tbs), chopped|
|Canned diced tomatoes||28 Ounce (1 Can, With Garlic And Onion)|
|Parmesan cheese||1 Ounce, grated (1/4 Cup)|
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.