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Tomato Basil Bread Soup

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Ingredients
  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)
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.

Recipe Summary

Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Healthy
Cook Time: 
35 Minutes
Servings: 
5

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Average: 4.3 (12 votes)