Garlic Piperade Soup
Recipe type: soup
Serves: 16
I quadrupled this recipe because I have a large family and we like second-day soup the best. But you can cut it down to half, or even a quarter, if you don't want so much soup at once. It freezes well, too, though, so there's that to consider!
  • 80 garlic cloves, blanched for 30 secs in boiling water, rinsed, peeled, and sliced.
  • 8 cups sliced onions
  • 4 cups sliced green peppers, or a combination of green and red or yellow
  • 6 T oil, preferably olive
  • 12 cups peeled, sliced ripe tomatoes (or use canned)
  • 8 cups beef broth (I've used deer bone broth, or chicken broth, and all are good)
  • sliced dark bread, cubed
  • freshly ground black pepper to taste
  • grated Parmesan for garnish (optional, but so good!)
  1. In a large sauce pan or stock pot, saute the onions and peppers in the oil until soft, about 8 to 10 minutes. Add garlic and tomatoes. Reduce heat, cover the pan, tightly simmer for 30 minutes.
  2. Pour in the broth, heat the soup just to a boil. When serving, heap bread cubes on top of each bowl, grind fresh pepper, and sprinkle Parmesan cheese. Soo good!
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