Tuscan Bread Soup
By America's Test KitchenPublished on October 6, 2011
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
4 slices crusty Italian bread, 1½ inches thick4 tablespoons extra-virgin olive oil, plus extra for drizzling1 large onion, chopped6 garlic cloves, minced6 cups low-sodium chicken broth ½ cup heavy cream 1 teaspoon minced fresh thyme leaves (or ½ teaspoon dried)Salt and pepper ½ cup grated Parmesan cheese
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Place bread slices on baking sheet, brush tops with 1 tablespoon oil, and bake until golden brown and crusty, 8 to 10 minutes.
- Meanwhile, heat 3 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion and cook until lightly browned, 8 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, cream, and thyme and simmer until onions are softened, about 10 minutes. Season with salt and pepper to taste.
- Cut bread into 1-inch chunks and place in soup bowls. Ladle soup over bread, sprinkle with Parmesan, and drizzle with olive oil. Serve.
Time
30 minutesYield
Serves 4 to 6Ingredients
4 slices crusty Italian bread, 1½ inches thick
4 tablespoons extra-virgin olive oil, plus extra for drizzling
1 large onion, chopped
6 garlic cloves, minced
6 cups low-sodium chicken broth
½ cup heavy cream
1 teaspoon minced fresh thyme leaves (or ½ teaspoon dried)
Salt and pepper
½ cup grated Parmesan cheese
Ingredients
4 slices crusty Italian bread, 1½ inches thick
4 tablespoons extra-virgin olive oil, plus extra for drizzling
1 large onion, chopped
6 garlic cloves, minced
6 cups low-sodium chicken broth
½ cup heavy cream
1 teaspoon minced fresh thyme leaves (or ½ teaspoon dried)
Salt and pepper
½ cup grated Parmesan cheese
Ingredients
4 slices crusty Italian bread, 1½ inches thick
4 tablespoons extra-virgin olive oil, plus extra for drizzling
1 large onion, chopped
6 garlic cloves, minced
6 cups low-sodium chicken broth
½ cup heavy cream
1 teaspoon minced fresh thyme leaves (or ½ teaspoon dried)
Salt and pepper
½ cup grated Parmesan cheese
Why This Recipe Works
For a simple Tuscan bread soup recipe that even Italian grandmothers would love, we used an aromatic combination of garlic and onions and a touch of cream for richness. Day-old or slightly stale bread held up better in our Tuscan Bread Soup recipe than fresh bread. And to melt the Parmesan cheese so that it created a chewy crust, we ladled our soup into ovenproof bowls and placed them under the broiler for a few minutes. (This step is optional. Skip it if your bowls are not ovenproof.)
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Place bread slices on baking sheet, brush tops with 1 tablespoon oil, and bake until golden brown and crusty, 8 to 10 minutes.
- Meanwhile, heat 3 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion and cook until lightly browned, 8 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, cream, and thyme and simmer until onions are softened, about 10 minutes. Season with salt and pepper to taste.
- Cut bread into 1-inch chunks and place in soup bowls. Ladle soup over bread, sprinkle with Parmesan, and drizzle with olive oil. Serve.
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