Cherry Tomato and Garlic Bread Soup Recipe

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Ingredients:

Serving

8 oz sourdough bread , cut into 1/4-inch-thick slices (10 to 12 slices)
olive oil
1/2 cup thinly sliced garlic clove, plus 1 whole clove
4 cups thinly sliced yellow onions
2 1/2 quarts chicken stock
salt & fresh ground pepper (to taste)
2 pints cherry tomatoes
1/4 lb parmesan cheese, grated
3/4 cup coarsely chopped fresh basil
chopped fresh flat-leaf parsley (for garnish )

Directions:

Heat the oven to 350°F.
Brush the slices of bread with olive oil on both sides, then arrange the slices on a baking sheet that has a rim. Toast in the oven, flipping the slices halfway through, until golden brown on both sides, 15 to 20 minutes. Maintain the oven temperature.
Cut the 1 whole clove of garlic in half. Rub the cut sides of the garlic halves over the toasted bread slices. Set the bread aside.
In a large skillet over medium, heat 1/4 cup olive oil. Add the onions and saute until slightly caramelized, about 15 minutes. Add the 1/2 cup of sliced garlic and saute until tender, about 3 minutes. Set aside.
Season the chicken stock with salt and pepper.
Lightly coat a 2 1/2-quart baking dish with olive oil.( I used a large lasagna baking dish since I worried it might bubble over) Layer half of the bread slices over the bottom of the baking dish. Spoon half of the onion mixture over the bread, then top with half of the tomatoes, a third of the grated Parmesan cheese and the chopped basil.
Layer the remaining toast over the onions and tomatoes, then top with the remaining onions and tomatoes. Sprinkle half of the remaining cheese over the dish.
Add 3 cups of the stock and wait 5 minutes for the bread to absorb it. Add another cup of stock and wait another few minutes.
Continue adding stock (up to 6 cups total) until the liquid comes to within 1/4 inch of the top of the dish. Reserve remaining stock.
Sprinkle the remaining Parmesan over the ingredients, then cover with foil and bake for 45 minutes.
Remove the foil, increase heat to 400°F and bake until the top is golden brown. Remove from the oven and cool slightly. Once cooled, cut into 8 servings and arrange each in a shallow serving bowl.
Heat the reserved chicken stock, then ladle some around (not over) each serving. Garnish with basil and parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	335.02 Kcal (1403 kJ)
Calories from fat	113.12 Kcal
		% Daily Value*
Total Fat	12.57g	19%
Cholesterol	21.47mg	7%
Sodium	801.58mg	33%
Potassium	644.12mg	14%
Total Carbs	37.77g	13%
Sugars	9.31g	37%
Dietary Fiber	2.4g	10%
Protein	19.54g	39%
Vitamin C	14.3mg	24%
Iron	1.5mg	8%
Calcium	214.2mg	21%

Amount Per 100 g
Calories	71.09 Kcal (298 kJ)
Calories from fat	24 Kcal
		% Daily Value*
Total Fat	2.67g	19%
Cholesterol	4.56mg	7%
Sodium	170.1mg	33%
Potassium	136.68mg	14%
Total Carbs	8.02g	13%
Sugars	1.98g	37%
Dietary Fiber	0.51g	10%
Protein	4.15g	39%
Vitamin C	3mg	24%
Iron	0.3mg	8%
Calcium	45.4mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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