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Bread And Tomato Soup


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  • 1/2 cup slivered fresh basil
  • 2 large garlic cloves minced
  • 3 tablespoons extra-virgin olive oil
  • 1 cup chopped red onion
  • 3 1/2 cups canned vegetable broth
  • 1 pound plum tomatoes coarsely chopped
  • 3 slices country white bread, 3" by 5" by 3/4" thk cubed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Grated Parmesan cheese


Servings 2


Step 1

Divide basil and garlic between 2 large soup bowls. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and sauté 3 minutes. Add broth, tomatoes and bread and bring soup to boil. Reduce heat to medium-low, cover and simmer until bread is falling apart, about 8 minutes.

Transfer soup to processor. Using on/off turns, blend to coarse puree. Season soup with salt and pepper. Ladle into bowls over basil and garlic. Drizzle with remaining 1 tablespoon oil. Sprinkle with cheese.

This recipe yields 2 servings; can be doubled.

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