Yield
Makes 4 servings (serving size: 1 1/2 cups soup, 1 slice bread)
Photo: Quentin Bacon

How to Make It

Step 1

Heat 2 tablespoons oil in a large, deep pot over medium heat. Add tomato paste; cook 1 minute. Add onion, carrot, salt, and pepper; cook until onion softens (3-5 minutes), stirring often.

Step 2

Add tomato and thyme; cook until tomato breaks up (10-15 minutes), stirring occasionally. Add broth and sugar; stir. Cook until hot; simmer 5 minutes.

Step 3

Preheat broiler to medium-high heat. Place rack 4 inches from heat.

Step 4

Brush both sides of bread lightly with remaining oil; broil until golden (5 minutes). Rub sides of bread with garlic; break into pieces. Divide among bowls.

Step 5

Add more stock to soup if too thick; cook until hot. Pour over bread; sprinkle with Parmesan. Top with thyme, if desired.

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