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Yield: 8


  • 6 tablespoons olive oil, divided
  • One-fourth teaspoon red pepper flakes
  • 8 slices Country Hearth English Muffin Toasting Bread, cut into one-half-inch cubes
  • 2 garlic cloves, minced
  • 1 medium yellow onion, chopped
  • 2 (12-oz) cans diced tomatoes
  • 6 cups (48 oz) chicken broth
  • 1 tablespoon fresh parsley, minced
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons julienned fresh basil


Heat 4 tablespoons olive oil in a large pot over medium heat. Sprinkle the pepper flakes over the oil and stir in bread cubes. Cook the bread until lightly browned. Drain bread cubes on paper towels, reserving oil in pot.

Add remaining olive oil to pot. Cook garlic and onion until translucent, about 5 minutes. Stir in the tomatoes, basil and bread cubes. Cook for 10 minutes. Add the broth, parsley and Parmesan cheese; bring to a boil. Reduce heat to low and simmer for 30 minutes. To serve, ladle in bowls and garnish with basil.

rustic bread soup