Ingredients

The following ingredients have 5 Servings
  • 3 strips of bacon, chopped
  • 1/2 cup onion, chopped
  • 3 garlic cloves, peeled and smashed
  • 4 cups good quality chicken broth
  • 2 15 ounce cans diced tomatoes
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 3 tablespoons granulated sugar
  • 3 tablespoons heavy cream
  • 2 slices of Dave’s Killer Bread Thin-Sliced Good Seed, cubed
  • Salt and pepper to taste
  • Grated Parmesan cheese for topping
  • 1/4 cup softened butter
  • 1 garlic glove pressed through a garlic press
  • 1/4 teaspoon dried parsley
  • 8 slices Dave’s Killer Bread Thin-Sliced Good Seed
  • 4 slices cheese (I used Muenster)

Instruction

  • In a large pot, cook bacon over medium high heat until the fat begins to render out. Add onions, and cook until softened, stirring occasionally. Add garlic cloves, and cook until fragrant, 2-3 more minutes.
  • Pour chicken broth into the pot, scraping the bottom of the pan to loosen the browned bits. Add tomatoes, spices, and sugar. Bring to a boil over and turn down heat to medium low. Simmer gently for 30 minutes to 1 hour.
  • Add the bread cubes and allow to soften in the soup, and then use an emersion blender to puree until desired consistency is reached.
  • Stir in the heavy cream and taste. Add salt and pepper as needed. I added 1/2 teaspoon of salt and 1/4 teaspoon of pepper, but the need will vary depending on the saltiness of the chicken broth. Top with grated Parmesan cheese.