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.
Oxmoor House JANUARY 2004
Preheat oven to 300°.
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.
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.
Ladle soup into each of 5 soup bowls. Top evenly with croutons and Parmesan cheese.
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