Tomato and Bread Soup

Tomato and Bread Soup

13
TRACI8878 0

"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

1 h 15 m servings 172 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

13

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 brea...

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 o...

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. ...

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...

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

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 partial...

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

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 thin...

I just made this and had to come back to review. A+ for quick and delish! So easy. I didn't have any fresh garlic and it was fine without. Did a 4 c of water instead of 6 of veggie broth to...