*  Exported from  MasterCook II  *

                Tomato and Bread Soup - Marion Cunningham

Recipe By     : The Supper Book - Marion Cunningham
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups & Stews                    Want To Try

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           olive oil
   4      cloves        garlic -- crushed
   2      large         onions -- finely chopped
   6      medium        tomatoes -- peel, seed, chop
   4      cups          chicken broth
     1/2  loaf          French bread -- sliced
   3      ounces        Parmesan cheese -- grated

Heat the oil in a heavy-bottomed saucepan over medium heat. Stir in the garlic
and onions and cook until soft, about 1 to 2 minutes. Add the tomatoes and
simmer for 10 minutes - watch carefully and stir often. Pour in the broth,
stir to blend, and bring to a boil. While the soup is boiling, break up the
bread slices and add to the soup. Continue to cook over medium heat for 2 more
minutes. Cover and let stand for 1 hour, then reheat and serve. (This may be
served without reheating, but the flavors are stronger when the soup is
allowed to stand.) Pass around a bowl of the grated Parmesan cheese at the
table.



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