Tomato Bread Soup

Difficulty
easy
Meal course
Dinner
Posted by
Posted on
Tomato Bread Soup

If you’re like me, tomato bread soup sounds strange. While searching for recipes that used up my plentiful tomato harvest in August I came across several variations on this Italian classic. It seemed odd to make soup in the middle of August but I was determined to try it once the cold weather set in.

Sunday was rainy and dreary, perfect soup weather! I loved how quick the soup came together. Having rich soup in under an hour seems impossible, but this
recipes defies all. The addition of bread made it silky and rich. I will be making this again soon for sure.

***A few notes: Use a stale Italian loaf (about 6 big slices, crust removed) , or a baguette (you will probably use much more since most of a baguette is crust). I
used two 28 oz cans of whole San Marzono tomatoes and one box (26 oz) of Pomi chopped tomatoes, but you can probably just use three cans of San Marzano. I highly recommend using San Marzano though, they have the sweetest taste. I added a bit of nutritional yeast to mine. My family used grated parmesan. You really don’t need either though***

In a large bowl break of the canned tomatoes with your hand. Set aside.

In a large soup pot, heat oil and butter over medium-low heat. Add onion, cook 4 minutes. Add garlic, and cook another 2 minutes. Add Italian seasonings, stirring to coat. Carefully pour tomatoes into the pot along with the water. Turn up the heat to a boil. Let boil 15 minutes, uncovered.

Turn the heat down to a simmer and add the bread. Use a big whisk to help break up some of the bread. Let simmer about 15 minutes, stirring often.

Add salt and pepper to tastes along with the basil leaves. Cook about 15-20 minutes.

Serve with a few torn basil leaves and nutritional yeast if you so desire.

  1. Use a stale Italian loaf (about 6 big slices, crust removed) , or a baguette (you will probably use much more since most of a baguette is crust). I used two 28 oz cans of whole San Marzono tomatoes and one box (26 oz) of Pomi chopped tomatoes, but you can probably just use three cans of San Marzano. I highly recommend using San Marzano though, they have the sweetest taste. I added a bit of nutritional yeast to mine. My family used grated parmesan. You really don’t need either though*** In a large bowl break of the canned tomatoes with your hand. Set aside. In a large soup pot, heat oil and butter over medium-low heat. Add onion, cook 4 minutes. Add garlic, and cook another 2 minutes. Add Italian seasonings, stirring to coat. Carefully pour tomatoes into the pot along with the water. Turn up the heat to a boil. Let boil 15 minutes, uncovered. Turn the heat down to a simmer and add the bread. Use a big whisk to help break up some of the bread. Let simmer about 15 minutes, stirring often. Add salt and pepper to tastes along with the basil leaves. Cook about 15-20 minutes. Serve with a few torn basil leaves and nutritional yeast if you so desire.

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