Tomato and Garlic Bread Soup
Transform humble ingredients into a bowl of rich, comforting goodness with this Tomato and Garlic Bread Soup, a rustic Italian-inspired classic. Featuring sweet roasted garlic, ripe vine tomatoes, and hearty chunks of day-old crusty bread, this recipe combines bold, earthy flavors with a velvety, indulgent texture. Enhanced with fragrant fresh basil and a hint of red pepper flakes, every spoonful offers a cozy balance of sweetness, tang, and spice. Perfect for chilly evenings, this one-pot wonder is an easy yet satisfying way to reduce food waste and elevate simple pantry staples. Serve it piping hot with a drizzle of extra virgin olive oil, a generous sprinkle of Parmesan cheese, and crusty bread on the side for dipping—comfort food at its finest!
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 6 whole garlic cloves
- 4 tablespoons extra virgin olive oil
- 1 medium yellow onion
- 4 cups vegetable broth
- 4 cups, cubed day-old crusty bread (such as ciabatta or baguette)
- 1 handful fresh basil leaves
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes
- 0.5 cups parmesan cheese (optional, grated)
- 0.5 cups water (if needed)
Instructions
Preheat your oven to 400°F (200°C). Slice off the top of the garlic bulb to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 30 minutes or until soft and caramelized.
While the garlic roasts, bring a pot of water to a boil. Score an 'X' on the bottom of each tomato and blanch them in boiling water for 1 minute. Transfer them to a bowl of ice water to cool, then peel off the skins. Chop the peeled tomatoes roughly and set aside.
In a large pot, heat 3 tablespoons of olive oil over medium heat. Dice the onion and sauté until translucent, about 5 minutes.
Squeeze the roasted garlic cloves from their skins and add them to the pot along with the tomato paste, stirring to combine. Cook for 1-2 minutes to deepen the flavors.
Add the chopped tomatoes, vegetable broth, salt, black pepper, and red pepper flakes. Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally.
Stir in the cubed bread and cook for another 5-10 minutes, or until the bread softens and starts to break down into the soup. If the soup becomes too thick, add a little water to reach your desired consistency.
Tear the fresh basil leaves and stir them into the soup just before serving. Adjust seasoning with additional salt and pepper if needed.
Serve hot with a drizzle of olive oil, a sprinkling of grated parmesan cheese (if using), and a few extra basil leaves for garnish.
Nutrition Facts
Calories |
3199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 9488 mg | 413% | |
| Total Carbohydrate | 429.3 g | 156% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 63.1 g | ||
| Protein | 124.2 g | 248% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1877 mg | 144% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 5578 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
