Tomato and Bread Soup- Marion Cunningham

* Exported from MasterCook II *

Tomato and Bread Soup - Marion Cunningham

Recipe By : The Supper Book - Marion Cunningham
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews Want To Try

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup olive oil
4 cloves garlic -- crushed
2 large onions -- finely chopped
6 medium tomatoes -- peel, seed, chop
4 cups chicken broth
1/2 loaf French bread -- sliced
3 ounces Parmesan cheese -- grated

Heat the oil in a heavy-bottomed saucepan over medium heat. Stir in the garlic
and onions and cook until soft, about 1 to 2 minutes. Add the tomatoes and
simmer for 10 minutes - watch carefully and stir often. Pour in the broth,
stir to blend, and bring to a boil. While the soup is boiling, break up the
bread slices and add to the soup. Continue to cook over medium heat for 2 more
minutes. Cover and let stand for 1 hour, then reheat and serve. (This may be
served without reheating, but the flavors are stronger when the soup is
allowed to stand.) Pass around a bowl of the grated Parmesan cheese at the
table.



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