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Tomato Basil Bread Soup

Prep time 7 mins
Cook time 20 mins
Yield 5 servings (serving size: 1 cup)
The crunchy sourdough croutons that top the soup are also delicious on salad or on their own. For added flavor, sprinkle with dried herbs or seasonings before baking.

Ingredients

  • 4 ounces sourdough bread, cubed (about 4 cups)
  • 4 teaspoons olive oil, divided
  • 1 cup chopped onion (about 1 medium)
  • 1 garlic clove, minced
  • 2 cups fat-free, less-sodium chicken broth
  • 1/2 cup chopped fresh basil
  • 1 (28-ounce) can diced tomatoes with garlic and onion
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Nutrition Information

  • calories 191
  • fat 5.6 g
  • satfat 1.4 g
  • protein 6.7 g
  • carbohydrate 28.5 g
  • cholesterol 3 mg
  • iron 1.8 mg
  • sodium 1191 mg
  • caloriesfromfat 26 %
  • fiber 2.7 g
  • calcium 164 mg

How to Make It

  1. Preheat oven to 300°.

  2. Combine sourdough bread and 1 tablespoon olive oil in a medium bowl; toss gently to coat. Spread bread cubes in a single layer on a jelly roll pan; bake at 300° for 20 minutes, stirring once.

  3. Heat 1 teaspoon olive oil in a medium saucepan over medium-high heat. Add onion and garlic; sauté 3 minutes or until browned. Add broth, basil, and tomatoes. Bring to a boil; cover, reduce heat to medium, and simmer 10 minutes.

  4. Ladle soup into each of 5 soup bowls. Top evenly with croutons and Parmesan cheese.

Oxmoor House Healthy Eating Collection