Bread and Garlic Soup
You can also puree the soup with an immersion blender, then top with bread cubes and cheese before serving.
Ingredients2 cups stale bread (from hearty French or Italian loaf), cut into 1-inch cubes
1 1/2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon kosher salt
1/2 teaspoon smoked paprika
1 head garlic, peeled and smashed
6 cups chicken stock
1/4 cup shredded manchego cheese
Nutrition Facts181 calories, 8 g fat (2 g saturated), 18 g carbohydrates, 9 g protein, 1 g fiber, 543 mg sodium.
Directions1. Toss bread cubes in 1/2 tablespoon olive oil. Sprinkle with salt and paprika; toss again. In a large nonstick skillet, saute cubes over medium-high heat 6 to 8 minutes, or until deep gold in color. Remove from heat.
2. In a medium saucepan, heat 1 tablespoon olive oil over medium-low heat. Add garlic and saute 4 minutes, or until just golden. Add chicken stock; bring to a boil over medium-high heat. Add half the bread cubes, reduce heat to medium-low, and simmer 20 minutes.
3. Ladle soup into bowls; top each with remaining bread cubes, and sprinkle with cheese.