It’s hearty and delicious.

Tomato and Bread Soup

It's hearty and delicious.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings


  • 6 ounces stale bread
  • 1 medium onion chopped
  • 2 cloves garlic
  • 6 Tablespoons olive oil
  • 1 small piece dried chili, crumbled optional
  • 1 1/2 pounds ripe tomatoes peeled and chopped or 14 ounce can peeled plum tomatoes
  • 3 Tablespoons fresh basil chopped
  • salt and pepper
  • 6 1/4 cups vegetable or meat stock
  • olive oil to serve-optional


  • Remove crusts from bread and cut bread into cubes.
  • Peel onion and chop. Peel garlic and finely chop.
  • Heat 4 Tablespoons of olive oil in pan. If using chili, add to pan and cook for 1-2 minutes. Over high heat, add bread crumbs and cook until golden brown, stirring frequently.
  • Remove bread crumbs and place on a paper towel covered plate.
  • Add remaining oil and garlic to pan and cook until the onion softens, stirring occasionally.
  • Stir in tomatoes and basil. Season with salt and pepper. Cook over moderate heat for 15 minutes, stirring occasionally.
  • Add stock and bring to a boil. Lower heat and cook for 20 more minutes.
  • Place a handful of bread cubes in the bottom of each soup bowl. Add soup. Allow to stand for a few minutes. Add a swirl of olive oil to top of each bowl just before serving.

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