TOMATO SOUP BREAD RECIPES

Name: Tomato-Bread Soup
Prep time: 20 min
Total time: 40 min
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 1 large yellow onion, diced small (2 1/2 cups); Coarse salt and ground pepper; 2 garlic cloves, minced; Red-pepper flakes (optional); 3 pounds very ripe tomatoes, cored and coarsely chopped; 6 ounces day-old crusty bread, thick crusts removed, torn into 1-inch pieces (4 cups); 1/4 cup fresh basil leaves, torn if large

TOMATO-BREAD SOUP RECIPE | MARTHA STEWART

Tomato-Bread Soup Recipe | Martha Stewart image

This simple tomato soup with olive oil, day-old bread, and fresh basil leaves is a perfect way to use up very ripe tomatoes.

Provided by Martha Stewart

Categories Soup Recipes

Total Time 40 minutes

Prep Time 20 minutes

Number Of Ingredients 8

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
1 large yellow onion, diced small (2 1/2 cups)
Coarse salt and ground pepper
2 garlic cloves, minced
Red-pepper flakes (optional)
3 pounds very ripe tomatoes, cored and coarsely chopped
6 ounces day-old crusty bread, thick crusts removed, torn into 1-inch pieces (4 cups)
1/4 cup fresh basil leaves, torn if large

Steps:

In a large saucepan or Dutch oven, heat oil over medium-high. Add onion, season with salt and pepper, and cook, stirring often, until soft, about 10 minutes. Add garlic and pinch of red-pepper flakes (if using) and cook until fragrant, 1 minute. Add tomatoes and cook, stirring often, until they begin to break down and release their liquid, 5 minutes.
Add 3 cups water and season with salt and pepper. Bring to a boil, then add bread and stir to combine. Reduce heat to low, cover, and simmer until bread is soft and soup thickens, about 15 minutes. Season to taste with salt and pepper.
To serve, divide soup among serving bowls, drizzle with a little oil, and top with basil leaves.

Nutrition Facts : Calories 218 g, FatContent 10 g, FiberContent 3 g, ProteinContent 4 g

BREAD & TOMATO SOUP | BREAD RECIPES | JAMIE OLIVER RECIPES

Bread & tomato soup | Bread recipes | Jamie Oliver recipes image

This Tuscan soup is delicious and family friendly. I've added roasted cherry tomatoes to my recipe, but it also works really well just with good-quality tinned.

Total Time 50 minutes

Yield 4

Number Of Ingredients 6

Ingredients

3 cloves of garlic
1 big bunch of fresh basil
500 g ripe cherry tomatoes
quality extra virgin olive oil
2 x 400 g tins of quality plum tomatoes
500 g stale quality bread

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and finely slice the garlic, then pick the basil leaves, finely slicing the stalks.
3. Prick the cherry tomatoes and place in a roasting tray, scatter over one of the sliced garlic cloves and a quarter of the basil leaves. Drizzle with extra virgin olive oil, sprinkle with sea salt and black pepper, toss to coat, then roast for 20 minutes to intensify the flavour.
4. Meanwhile, heat a lug of oil in a large pan, add the remaining garlic and the basil stalks and fry for 1 minute, or until softened.
5. Tip in the tinned tomatoes, breaking them up with a spoon, then add 1 tin's worth of water. Bring to the boil, then reduce to a simmer for 15 minutes.
6. Tear in the bread up, mix well and season to taste. Tear in most of the remaining basil leaves and let the soup sit on a low heat for 10 minutes.
7. By this time the roasted tomatoes will be done, with juice bursting out of their skins, so add them to the pan, remembering to scrape all the lovely juices and sticky bits from the bottom of the tray.
8. Give the soup a good stir – you're looking to achieve a thick, silky, porridgey texture, so feel free to adjust it with a little water, if needed.
9. Remove from the heat, add 6 tablespoons of extra virgin olive oil, and divide between your bowls. Serve with the remaining basil torn over the top.

Nutrition Facts : Calories 516 calories, FatContent 21 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 14.1 g protein, CarbohydrateContent 72.4 g carbohydrate, SugarContent 12.7 g sugar, SodiumContent 2.6 g salt, FiberContent 4.7 g fibre

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This Tuscan soup is delicious and family friendly. I've added roasted cherry tomatoes to my recipe, but it also works really well just with good-quality tinned.
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1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and finely slice the garlic, then pick the basil leaves, finely slicing the stalks.
3. Prick the cherry tomatoes and place in a roasting tray, scatter over one of the sliced garlic cloves and a quarter of the basil leaves. Drizzle with extra virgin olive oil, sprinkle with sea salt and black pepper, toss to coat, then roast for 20 minutes to intensify the flavour.
4. Meanwhile, heat a lug of oil in a large pan, add the remaining garlic and the basil stalks and fry for 1 minute, or until softened.
5. Tip in the tinned tomatoes, breaking them up with a spoon, then add 1 tin's worth of water. Bring to the boil, then reduce to a simmer for 15 minutes.
6. Tear in the bread up, mix well and season to taste. Tear in most of the remaining basil leaves and let the soup sit on a low heat for 10 minutes.
7. By this time the roasted tomatoes will be done, with juice bursting out of their skins, so add them to the pan, remembering to scrape all the lovely juices and sticky bits from the bottom of the tray.
8. Give the soup a good stir – you're looking to achieve a thick, silky, porridgey texture, so feel free to adjust it with a little water, if needed.
9. Remove from the heat, add 6 tablespoons of extra virgin olive oil, and divide between your bowls. Serve with the remaining basil torn over the top.

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