Roasted Garlic and Tomato Bread Soup
A modern interpretation of the classic Tuscan soup that was introduced to France by Caterina de’Medici.
Serves 6 – 8
- 1 ea crusty Italian style bread – cut into 1/2” slices
- 2 ea garlic clove, peeled
- ¼ cup extra virgin olive oil + extra for brushing
- 2 ea red onions, peeled and thinly sliced
- 8 ea garlic clove, sliced
- 6 cups vegetable stock
- 1 jar Marinelli Sauce® (Garlic)
- 2 cups cherry tomatoes – mixed, cut in half
- 1 cup reggiano cheese, grated
- ½ cup fresh basil leaves, torn
- ¼ cup parsley, chopped
- sea salt, freshly ground pepper
- Preheat oven to 350° F.
- Brush sliced bread with extra virgin olive oil. Toast in oven until golden and dry. Rubbed garlic clove over toasted bread.
- Heat extra virgin olive oil in a sauté pan. Sauté the onions until lightly caramelized over medium heat. Add sliced garlic, seasoning and stir.
- In a large round braising pan, arrange half of the toasted bread. Spread half of the onion mixture over the bread. Add half of the tomato sauce, half of the cherry tomatoes, sprinkle half of the parmesan cheese and the basil leaves on top. Season.
- Repeat with remaining bread, onion mixture, tomato sauce and cherry tomatoes.
- Add about 4 cups of the stock and allow the bread to absorb the liquid – about 5 to 10 minutes. Add remaining stock and cover well with aluminum foil.
- Bake in the oven for about 30 minutes. Remove the aluminum foil and increase the temperature to 400° F. Continuing baking until top is golden and juices are bubbling.
- Remove from oven, sprinkle with remaining parmesan cheese and parsley.
- Serve in warm bowls and drizzle with extra virgin olive oil.