 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Prep: 5 minutes; Cook: 20 minutes; Total time: 25 minutes. Ingredients:
2 1/2 tablespoons extra-virgin olive oil, divided |
2 tablespoons tomato paste |
1 large onion, thinly sliced |
1 carrot, peeled and diced |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
3 cups chopped seeded peeled tomato (canned is fine; include the juices) |
1 teaspoon fresh thyme leaves |
2-3 cups chicken broth |
1 teaspoon sugar |
4 thick slices whole-grain bread |
1 large garlic clove, halved or crushed |
2 tablespoons grated parmesan cheese |
fresh thyme leaves (optional) |
Directions:
1. Heat 2 tablespoons oil in a large, deep pot over medium heat. Add tomato paste; cook 1 minute. Add onion, carrot, salt, and pepper; cook until onion softens (3-5 minutes), stirring often.
2. Add tomato and thyme; cook until tomato breaks up (10-15 minutes), stirring occasionally. Add broth and sugar; stir. Cook until hot; simmer 5 minutes.
3. Preheat broiler to medium-high heat. Place rack 4 inches from heat.
4. Brush both sides of bread lightly with remaining oil; broil until golden (5 minutes). Rub sides of bread with garlic; break into pieces. Divide among bowls.
5. Add more stock to soup if too thick; cook until hot. Pour over bread; sprinkle with Parmesan. Top with thyme, if desired.
|
|