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."

Ingredients

1 h 15 m {{adjustedServings}} servings 172 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

13
  1. 18 Ratings

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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. ...