Tomato and Bread Soup Recipe -
Tomato and Bread Soup Recipe
  • READY IN hrs

Tomato and Bread Soup

Recipe by  

"This lovely soup is both filling and comforting. It is a great way to use up that stale loaf of French bread. Feel free to add more fresh herbs to your liking. I also just eyeball the amount of cheese I use. I tend to use a mixture of Parmesan with Romano or Pecorino cheeses."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. Heat 4 tablespoons olive oil in a large stockpot over medium heat. Stir the pepper flakes into the oil and add the bread cubes. Cook the bread cubes until lightly brown. Remove bread cubes to paper towels, reserving the oil in the stockpot.
  2. Pour 2 tablespoons olive oil into the stockpot. Cook the garlic and onion in the oil until the onion has softened, about 5 minutes. Stir in the tomatoes, basil and drained bread cubes; cook about 10 minutes. Add the broth, parsley, and Parmesan cheese to the tomato mixture; bring to a boil. Reduce heat to low and simmer 20 to 30 minutes. Garnish with basil before serving.
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Reviews More Reviews

Mar 29, 2008

I wasn't too sure about this, but I had some baguettes I made that I wasn't pleased with, so I figured what the heck. It sounded good, just worried about me not liking the sogginess of the bread. Well, I don't mind it at all! Very tomato-y, and it could probably benefit from longer simmering, but very yummy. I used dried herbs because I was too impatient to wait until I went to the store. Thanks for the recipe!

Sep 11, 2009

I love this soup as a base. You can create many more flavorful soups out of it. I, personally, do not like mushy bread so I omit the bread in the soup. Instead, I get a nice loaf of italian or french bread and slice it up, put butter and parmesan cheese on it and toast it. I use beef broth in place of the chicken broth and I also add two cans of fire roaasted tomatoes. I cook some elbow pasta and add that to my soup. I then top it all off in the bowl with the parmesan cheese and serve it with the toasted bread.

Oct 02, 2008

My best friend and I had tomato bread soup when we were traveling in Florence, Italy, and it was amazing. We've been looking for a way to recreate it ever since. This recipe comes pretty close. I don't think the bread I used was stale enough, as the consistency was a little too soggy for me. My boyfriend, however, loved it! Will definitely be making this one again!

Nov 30, 2008

Sooo easy and delicious!! I used dried herbs and it still came out wonderful...You could easily make this heartier by adding in some italian sausage or ground turkey..I topped with fresh parsley and parmesan..Thanks for the recipe =)

Nov 01, 2008

Really tasty and easy to make. I added more parsley (because I had it), and a little less stock (thicker seemed better).

Oct 23, 2009

I made this soup yesterday using basil right out of my garden - kept having to add more and more since I didn't measure well. And I used dried parsley and no cheese. The bread was only partially stale - with some soft pieces. This is a wonderful soup if you chop the bread small enough. My wife said they were like dumplings - will dice smaller next time. And I will be using this for our Soup Kitchen for the needy with sausage or other meat. Thank you so much for the recipe.

Aug 10, 2010

this was good, I used fresh tomatoes out of the garden and added chicken soup base instead of the broth will make this again thanks for sharing

Apr 06, 2010

This was so good. I followed the recipe exactly and I loved it. Next time I will try this soup without the bread and add chicken and pasta instead. This soup is a great base to try other things.


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  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 292 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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