Ingredients1 h 5 m servings 184 cals
- Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until golden brown, about 4 minutes. Remove garlic with a slotted spoon and transfer to a large saucepan.
- Fry bread slices in the oil until golden on both sides. Remove and set aside. Add tomatoes and chile to the skillet and cook over high heat for several minutes until they begin to soften.
- Pour chicken stock, tomatoes and chiles into the large saucepan with the browned garlic. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes. Season to taste with salt.
- To serve, place 2 or 3 toasted baguette slices in each bowl, then ladle the soup over them.
Per Serving: 184 calories; 5.4 g fat; 29 g carbohydrates; 6.1 g protein; 0 mg cholesterol; 253 mg sodium. Full nutrition
ReviewsRead all reviews 5
OMG, this was just what I needed on a cold day. It was lovely and quick to cook. I did add 1 T of sweet (not hot) paprika, 1/2 tsp cayenne pepper and 1/4 tsp cumin to shake it up a bit. Deliciou...
Really nice when you have a cold. Not quite as good the next day, next time I will reduce to make less.
Excellent soup. I added cumin as did one other reviewer, but I add cumin to vanilla ice cream. Great recipe Lucero. Thanks for sharing.
This soup is a great way to use up abundant garlic that is available on farms in the Northeast right now. Like another reader, I added about a half teaspoon of cumin to give it a little more fla...