Tomato Basil Bread Soup

8 ingredients
4 steps

Ingredients

  • 4 ounces sourdough bread, cubed (about 4 cups)
  • 4 teaspoons olive oil, divided
  • 1 cup chopped onion (about 1 medium)
  • 1 garlic clove, minced
  • 2 cups fat-free, less-sodium chicken broth
  • 1/2 cup chopped fresh basil
  • 1 (28-ounce) can diced tomatoes with garlic and onion
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions

  1. 1
    Preheat oven to 300°.
  2. 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. 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. 4
    Ladle soup into each of 5 soup bowls. Top evenly with croutons and Parmesan cheese.

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