Tuesday, January 5, 2010

Tomato, Cheese and Bread Soup

8 ounces crusty Sourdough croutons
2 tablespoons extra-virgin olive oil
9 garlic cloves, minced
3 large onions, finely chopped
8 cups chicken stock or low-salt chicken broth
2 28oz cans peeled plum tomatoes, drained and crushed
1/4 cup freshly grated Parmesan cheeseParmesan Reggiano rind (optiona...l)
1/4 cup thinly sliced fresh basil leaves (for garnish)
1/4 cup Parmesan cheese shavings
1/4 cup freshly grated Asiago cheese

HEAT OLIVE OIL in heavy large pot over medium heat. Add onions and saute until very tender, about 25 minutes. Add minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes, cheeses and cheese rind. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper. For smoother texture, puree in blender or food processor before serving.
This is good served in a Bread Bowl for a change of pace.

Denise Hayes Forgione

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