Name: Tuscan Bread Soup
Total time: 30 min
Cuisine: Italian
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; 1/2 cup heavy cream; 1 teaspoon minced fresh thyme leaves (or ½ teaspoon dried); Salt and pepper; 1/2 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.