Recipe By Chef Jim Coleman

Hot or cold this soup is a hit! Feel free to substitute vegetable broth for the chicken stock or cut the olive oil down to ¼ cup. A little garnish of chopped fresh herbs is also nice.

Ingredients

• 2 large loaves Italian bread, trimmed of crust and cut into cubes
• 8 cups canned plum tomatoes or 8 cups peeled, seeded and cooked plum tomatoes
• 8 cups chicken stock
• ½ cup chopped fresh basil
• 1 small onion, chopped
• 2 tablespoons chopped fresh garlic
• ½ cup olive oil
• Salt and pepper to taste
• Garnish with grated parmesan, if desired

Directions

1. Heat the olive oil in a large stockpot over medium heat. Add the onion and cook until tender.

2. Add the garlic and cook a minute more. As the garlic begins to brown, add the stock and tomatoes and bring it to a simmer.

3. Add the bread and the basil. Continually stir the soup until bread cubes are mashed and very soft. Serve hot or warm and garnish with a teaspoon of pesto and a sprinkle of both cheeses.