This is one of the easiest yet one of the tastiest soups we serve!
2 1/2 cups of cubed French or Italian bread
Drizzle of olive oil (or cooking spray if you prefer)
1 teaspoon olive oil
4 cloves of garlic that have been peeled and crushed
2 cans of tomatoes (14.5 ounces)
1 can (14.5 ounce) can of vegetable broth
1 Tablespoon Balsamic vinegar
1 teaspoon fresh parsley chopped
1 teaspoon dried oregano
salt and pepper to taste
Grated Parmesan Cheese
Preheat oven to 400. Place bread cubes on a jelly roll pan (we always line with parchment paper) and place them in a single layer. Drizzle very, very lightly with olive oil.
Bake for ten minutes or until dry and toasted.
Heat olive oil in a large saucepan. Add garlic and saute but don't let it burn!
Add tomatoes (including the juice) breaking up the tomatoes as you add them to the pan. Add the broth, the vinegar, and the spices and bring to a boil.
Reduce heat and simmer.
Place browned bread cubes in the bottom of your soup bowls and pour soup over bread topping with parmesan.
Will make six smaller servings.
The William Henry Miller Inn
Lynnette Scofield Bed and Breakfast Foodie