TOMATO AND BREAD SOUP

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Tomato And Bread Soup image

Provided by Amanda Hesser

Categories     lunch, project, soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 thick slices apple-wood smoked bacon, cut into 1/4-inch slivers
2 tablespoons extra virgin olive oil
3 medium yellow onions, thinly sliced
2 cloves garlic, smashed
Sea salt
1 teaspoon raw sugar
4 cups seeded and chopped tomatoes (about 4 or 5)
1 14 1/2-ounce can chicken broth
1 tablespoon chopped oregano
1 tablespoon chopped rosemary
4 1/2-inch slices country bread, grilled or toasted
1/3 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper

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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