Tuscan Bread Soup
Ingredients
- 4 slices crusty Italian bread, 1 1/2” thick
- 4 T. extra virgin olive oil, plus more for drizzling
- 1 large onion, chopped
- 6 garlic cloves, minced
- 6 c. low sodium chicken broth
- ½ c. heavy cream
- 1 t. minced fresh thyme or ½ t. dried
- Salt and pepper
- ½ c. grated Parmesan cheese
Directions
- Adjust oven rack to middle position and heat oven to 375 degrees. Place bread slices on baking sheet, brush tops with 1 T. oil and bake until golden brown and crusty, 8 to 10 minutes. (I skipped this step altogether and just used good quality cheese and garlic croutons!)
- Meanwhile, heat 3 T. oil in Dutch oven over medium-high heat until shimmering. Add onion and cook until lightly browned, 8 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, cream and thyme and simmer until onions are softened, about 10 minutes. Season with salt and pepper.
- Cut bread in to 1 inch chunks and place in soup bowls. Ladle soup over bread, sprinkle with Parmesan and drizzle with olive oil. Serve.
Serves 4 to 6
Recipe compliments of America’s Test Kitchen “Fast and Fresh Recipe Card Collection.”
This soup sounds deceptively simple, but has great taste!
You may also enjoy:
- Cheesy Ravioli Bake
- Rigatoni with Mushrooms and Gorgonzola
- Zipped Up Baked Ziti
- Artichoke Bruschetta
Tags: tuscan bread soup recipe, lent recipes, soups, easy, delicious
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