Tuscan Bread Soup (Italian)
Easy, simple and cost-effective yet so delicious. Aromatic flavors are a great way to use up day old crusty bread.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | slices |
bread, italian
day-old, crusty, 1 1/2 inches thick |
* |
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | large |
onions
peeled and chopped |
|
| 4 | cloves |
garlic
minced |
|
| 4 | cups |
chicken broth
low-salt |
|
| ¼ | cup |
heavy whipping cream
to add richness, half/half works too |
|
| ½ | teaspoon |
thyme
or 3/4 tsp fresh |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| ¼ | cup |
Parmesan cheese
or more to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | slices |
bread, italian
day-old, crusty, 1 1/2 inches thick |
* |
| 45 | ml |
olive oil, extra-virgin
|
|
| 1 | large |
onions
peeled and chopped |
|
| 4 | cloves |
garlic
minced |
|
| 946 | ml |
chicken broth
low-salt |
|
| 59 | ml |
heavy whipping cream
to add richness, half/half works too |
|
| 2.5 | ml |
thyme
or 3/4 tsp fresh |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 59 | ml |
Parmesan cheese
or more to taste |
|
Directions
Preheat oven to 450℉ (230℃).
Brush thick bread slices with 1 tablespoon of the extra-virgin olive oil, place on a baking sheet and bake until crispy and golden brown, about 8 minutes.
Meanwhile, heat 1 tablespoon of olive oil over medium heat in a large pot until hot (it starts to shimmer).
Add the onion, cook, stirring occasionally until beginning to brown. Add garlic and cook for 30 seconds, or until fragrant.
Add the chicken stock, thyme and cream. Reduce heat and simmer until the onions are softened, about 8 minutes.
Taste, adjust seasoning with salt and pepper.
Cut the toasted bread into 1½ inch chunks and place in soup bowls. Ladle soup over the bread and sprinkle with the Parmesan cheese.
Drizzle with remaining olive oil.
