Provided by Amanda Hesser
Categories lunch, project, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Spread bacon in a soup pot over medium heat, and brown. Using a slotted spoon, move bacon to a bowl, and pour off fat from pot. Return pot to heat, and sprinkle in the olive oil, onions, garlic and a pinch of salt. Stir to coat, and cook for 10 minutes. Sprinkle in the sugar and continue cooking until onions are silky and well caramelized.
- Add tomatoes and broth and bring to a simmer. Cook for a few minutes, then stir in bacon, oregano and rosemary. Season to taste with salt.
- Lay a piece of toasted bread in each of four warmed bowls. Ladle soup on top; bread should rise to surface. Sprinkle cheese on top, season with coarsely ground black pepper, and serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 14 grams, Carbohydrate 21 grams, Fat 22 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 912 milligrams, Sugar 9 grams, TransFat 0 grams
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