Bread And Tomato Soup

Bread And Tomato Soup

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup slivered fresh basil

  • 2

    large garlic cloves minced

  • 3

    tablespoons extra-virgin olive oil

  • 1

    cup chopped red onion

  • cups canned vegetable broth

  • 1

    pound plum tomatoes coarsely chopped

  • 3

    slices french bread or sour dough, 3" by 5" by ¾" thk cubed

  • Salt to taste

  • Freshly-ground black pepper to taste

  • Grated Parmesan cheese


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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