Reviewed: 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.

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WHUEBL

Cooking Level: Beginning

Living In: Annapolis, Maryland, USA

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Reviewed: Sep. 10, 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.

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southernyankee0214

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Reviewed: 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 =)

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RHenry

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 1, 2008

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

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elisa

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Reviewed: Oct. 2, 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!

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rachie429

Cooking Level: Beginning

Home Town: Indianapolis, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: 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!

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