Saturday, October 12, 2013

Bruschetta Soup


Bruschetta Soup

 :
Toss together and roast in oven at 450 for 20 minutes (stir after 10 minutes)
 
4 C thinly sliced onions (about 2 medium)
EVOO
1/4 t salt (optional)
1/4 t freshly ground pepper

Then add to pan:
4 C halved cherry tomatoes
1/2 C thinly sliced garlic

Continue roasting about another 20 minutes until tomatoes are beginning to brown in spots.
Slice some thick slices of artisan bread (I used Trader Joe's whole wheat Pain Pauline), toast on a baking sheet for the last 10 minutes the tomatoes/onions are roasting.

Transfer to large pot and add 4 C chicken broth (I used low salt no-chicken broth)...bring to simmer...

Chop some fresh basil (about 15 leaves)

To serve: place bread in bottom of large flat soup bowl; top with soup, a little basil and some parmesan cheese. 


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