Garlic Tomato Soup

Mille® 's Note:

This savoury soup can easily be made in bigger batches and will last very well in the freezer.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 64 fluid ounces hearty chicken stock
• 4 -6 large very ripe garden tomatoes , cleaned,peeled and chopped
• 1 large sweet onion , peeled and in chunks
• 3 tablespoons chopped garlic
• ½ loaf crusty sourdough French bread , cut into bite-size pieces
• ½ lb brie cheese , cut into bite-size pieces
• 1⁄8; cup chopped cilantro

Directions:

1. Combine chicken stock, tomatoes, onions and garlic into a large soup pot.
2. Bring to a boil, cover, and simmer for ½ hour.
3. Add salt and pepper to taste.
4. In a separate bowl, combine the bite-size bread and cheese.
5. Divide this mixture into 4-6 soup bowls, fill with hot soup, and garnish with chopped cilantro.

Reviews

[* Pamela *]

This soup was ok. I had some leftover brie left over from making Creamy Cauliflower and Brie soup and I decided to try this recipe. I used canned tomatoes flavoured with garlic and olive oil instead of fresh and a leftover brown dinner roll instead of the sour dough. I did not use the cilantro because it is not my favourite. This soup does freeze well!