Italian Tomato Soup with Parmesan Croutons

What does it include?

Ingredients

• 2 liters of chicken broth
• 800 g peeled tomatoes, cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 30 ml olive oil
• 5 ml of sugar
• Salt and pepper to taste
• 50g butter
• 80 g sourdough bread, cut into cubes
• 50 g grated parmesan cheese

How to prepare it step by step?

Preparation

1. In a large pot, heat the olive oil and add the onion and garlic, cooking until translucent and fragrant.
2. Add the tomatoes, sugar, salt and pepper, stirring well to mix.
3. Cook over medium heat for 15 minutes, until the tomatoes are soft and the sugar has caramelized slightly.
4. Add the chicken broth and bring to a boil.
5. Reduce heat and simmer for 30 minutes, stirring occasionally, until soup is deep red in color and concentrated in flavor.
6. Meanwhile, mix the bread cubes with the Parmesan cheese and melted butter.
7. Bake at 180°C for 10-15 minutes, or until the croutons are golden and crispy.
8. Serve the soup hot with the croutons on top, enjoying the contrast of textures.