Recipe for cooking gramercy tavern tomato and garlic-bread soup

Soups for Salads :: Copy-Cat Soups

Gramercy Tavern Tomato and Garlic-Bread Soup

Source: Bon Apptit - November 1999 - as served at Gramercy Tavern - Manhattan, New York City, New York

1/2 C. plus 2 Tbsp. extra virgin olive oil (preferably extra-virgin)
9 garlic cloves, minced
8 oz. crusty white sourdough bread, cut into 1-in. pieces
3 lrg. onions, chopped finely
8 C. chicken stock or canned low-salt chicken broth
2 (28 oz.) cans peeled plum tomatoes, drained, crushed
1/2 C. freshly grated Parmesan cheese
1/4 C. thinly sliced fresh basil (for garnish)
1/4 C. Parmesan cheese shavings

Preheat oven to 300 degrees F.

Mix 1/2 C. extra virgin olive oil and 3 minced garlic cloves in lrg. bowl. Add sourdough bread pieces and toss to coat. Arrange bread in single layer on lrg. baking sheet. Bake until golden, stirring once, about 20 min. Set garlic-bread croutons aside.

Heat remaining 2 Tbsp. extra virgin olive oil in heavy lrg. pot over med. heat. Add onions and saut until very tender, about 25 min. Add remaining minced garlic and cook 1 min. Add chicken stock, crushed tomatoes and 1/2 C. Parmesan cheese. Simmer soup uncovered 30 min., stirring occasionally. Season to taste with salt and pepper.

Add garlic-bread croutons to soup and cook 1 min. Ladle soup into bowls. Sprinkle with thinly sliced basil and Parmesan cheese shavings.

Makes approximately 6 servings.