Tomato bread soup. Simply made with fresh tomatoes, basil, stale bread, and extra virgin olive oil. Best served when tomatoes are ripe and in season.
Jump to RecipeThe last tomatoes of the season are just about gone and I wanted one last blast of fresh ripe tomato before I turn to fall vegetables like squash and root veg. This tomato bread soup certainly did the trick! Fresh flavors of tomato and basil but hearty enough with the addition of bread to make a nice fall dinner.
Please don’t make this soup with tomatoes that are out of season or greenhouse tomatoes! Promise me you’ll only use super ripe fresh tomatoes since they are the real star of this dish.
Yes, the recipe for this tomato bread soup is as simple as the ingredient list looks! The bread will swell up and almost act as a dumpling. I served this with a small vegan caesar salad for a complete dinner. Hope you love it!
Tomato Bread Soup
Ingredients
- 1/4 Cup extra virgin olive oil
- 1 large red onion diced
- 2 garlic cloves minced
- 2-3 pounds fresh tomatoes cored and roughly chopped
- 2 Cups vegetable stock
- 1 teaspoon dried oregano
- 12 basil leaves chiffonade
- salt and pepper to taste
- 2-3 Cups day-old Italian bread crusts removed and cubed
Instructions
- In a large stockpot, heat the olive oil over medium heat. Add the onion and cook for 10 minutes or until the onions are translucent. Add the garlic and cook for an additional 2 more minutes.
- Add the chopped tomatoes, vegetable stock, and dried oregano. Bring to a boil and reduce the heat to low.
- Season to taste with salt and pepper.
- Add the bread and stir. Cook for an additional 3 minutes. Turn off the heat.
- Add in the basil and check the seasoning. Serve immediately.
Nutrition
