Tomato And Bread Soup
- Total Time
- 30 minutes
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Ingredients
- 4thick slices apple-wood smoked bacon, cut into ¼-inch slivers
- 2tablespoons extra virgin olive oil
- 3medium yellow onions, thinly sliced
- 2cloves garlic, smashed
- Sea salt
- 1teaspoon raw sugar
- 4cups seeded and chopped tomatoes (about 4 or 5)
- 114½-ounce can chicken broth
- 1tablespoon chopped oregano
- 1tablespoon chopped rosemary
- 4½-inch slices country bread, grilled or toasted
- ⅓cup freshly grated Parmigiano-Reggiano cheese
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
319 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 12 grams protein; 917 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
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