Description
A delicious and comforting garlic bread soup perfect for chilly evenings.
Ingredients
Scale
- 4 cups vegetable broth
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups stale bread, torn into pieces
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt to taste
- Black pepper to taste
- 1 cup grated Parmesan cheese
Instructions
- Heat olive oil in a pot over medium heat. Add onion and sauté until translucent.
- Add garlic and cook until fragrant.
- Stir in diced tomatoes and vegetable broth; bring to a simmer.
- Add the torn bread, oregano, basil, salt, and pepper; simmer for 10-15 minutes.
- Use a blender or immersion blender to puree the soup to your desired consistency.
- Stir in grated Parmesan cheese and serve hot.
Notes
- Feel free to add more vegetables based on your preference.
- Can be made gluten-free by using gluten-free bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg