Garlic Tomato Soup with Croutons
From: Paulette, Saint-Leonard, Quebec, Canada
Servings: 10
  • 1/4 cup [60 mL] olive oil
  • 3 large onions, thinly sliced into rings
  • 5 large cloves garlic, crushed then minced
  • 2 tablespoons [17.5 g] flour
  • 1 [28-ounce / 796-mL] can Italian tomatoes, crushed with juices
  • 5 cups [1.25 L] hot chicken broth
  • 1 tablespoon [15 mL] ground cumin [optional]
  • Salt and pepper, to taste
  • 6 cups [1.5 L] stale bread cubes
  • 1/4 cup [60 mL] olive oil
  • Salt, to taste
  • For the croutons, preheat ovent to 400F [200C].
  • Evenly arrange tiny bread cubes onto a cookie sheet; brown on all sides into preheated oven.
  • Heat olive oil into a large frypan and stir-fry bread cubes.
  • Remove bread cubes from frypan; lightly salt and reserve bread cubes.
  • For the soup, heat olive oil into a large casserole.
  • Soften onion rings over low heat for 30 minutes stirring from time to time, without coloring.
  • Mix in minced garlic, cover and cook for 15 minutes more.
  • Stir in flour before mixing in crushed Itallian tomatoes with juice and hot chicken broth; stir in groudn cumin if desired, then pepper soup.
  • Bring to a boil, lower heat and leave to simmer slowly for 20 minutes.
  • Serve soup, garnished with reserved croutons.