This soup is fabulous and so easy! It’s great at anytime of year. The leftovers are great served cold as well.
Directions:
Yield: 4-6 servings
- Preheat Oil in sauté pan.
- Add onion & Garlic. Sauté until transparent. Remove from heat.
- Put tomatoes, bread cubes, seasonings and sautéed onions & garlic in a food processor. Process for a minute.
- Pour processed ingredients into a Dutch oven.
- Add stock, stir and bring to a boil over medium heat. Reduce heat and simmer for 1 hour. Adjust seasonings to suit taste.
- Serve hot with croutons and grated parmesan cheese or with a dollop of crème fresh or sour cream.
Ingredients:
- 4 tbsps of Olive Oil
- 1 large Onion, finely diced
- 2 cloves of Garlic, minced
- 1 can (28 oz.) of Diced Tomatoes
- 2 cups of Stale Italian or French Bread, cut into cubes
- 1/4 to 1 tsp of Dried Crushed Red Pepper Flakes
- 1 tsp of Basil
- 1/2 tsp of Thyme
- 1/2 tsp of Rosemary
- Salt & Pepper, to taste
- 4 cups of Chicken Stock, Vegetable Stock or water
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