Tomato and Bread Soup
A rustic, hearty soup that transforms day-old bread and ripe tomatoes into something magical. Hailing from Tuscany, this thick, comforting bowl is rich, tangy-sweet, and silky, with chunks of bread that soak up all that garlicky, basil-scented broth. Simple pantry ingredients, huge cozy flavor.
For 4 servings
- prep
Prep the ingredients.
1.Roughly chop tomatoes into 1-inch chunks.2.Tear day-old bread into bite-sized chunks, roughly 1 to 1.5 inches.3.Thinly slice the garlic cloves. - saute · ~2 min
Toast the garlic.
1.Pour olive oil into a large heavy-bottomed pot and place over medium-low heat.2.Add sliced garlic and cook gently until fragrant and just starting to turn pale gold, about 2 minutes.TIPWatch closely — garlic burns quickly and turns bitter. - simmer · ~10 min
Cook the tomatoes.
1.Add the chopped tomatoes to the pot with the garlic and oil.2.Increase heat to medium-high. Cook, stirring occasionally, until tomatoes break down and release their juices, about 10 minutes.3.Pour in 2 cups of water. Stir in salt. Bring to a boil.TIPUse the back of a wooden spoon to gently crush the tomatoes as they soften to speed up the breakdown. - simmer · ~15 min
Simmer the soup.
1.Reduce heat to low so the soup is at a gentle simmer.2.Cook, uncovered, for 15 minutes, stirring occasionally to prevent sticking. - mix · ~5 min
Add the bread.
1.Drop the torn bread chunks into the simmering soup.2.Stir well to submerge the bread completely.3.Cook for another 5 minutes, until the bread is fully softened and has absorbed the broth, giving the soup a porridge-like consistency.TIPThe soup should be thick, not watery. If it's too dense, stir in a splash of hot water; too thin, let it bubble for a few more minutes. - rest · ~5 min
Rest the soup off heat.
Remove the pot from heat and let it sit covered for 5 minutes. This allows the flavors to meld and the bread to fully soften into a silky texture.
TIPThis soup is always better after a short rest, and even better the next day. - garnish
Finish and serve.
1.Ladle the soup into warm bowls.2.Finish with a generous crack of black pepper, torn fresh basil leaves, and a final drizzle of olive oil if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use truly ripe, in-season tomatoes for the best sweet-tangy depth — canned San Marzanos are a solid winter substitute.
- 2Day-old, slightly stale bread is ideal; fresh bread can turn mushy, so toast it lightly first if needed.
- 3Don't skip the 5-minute rest off heat — it lets the bread fully absorb the broth and creates a silky, porridge-like texture.
- 4Adjust the consistency at the end: if too thick, stir in a splash of hot water; if too thin, simmer uncovered a few more minutes.
- 5Leftovers thicken overnight; reheat with a splash of water or broth to restore a creamy, scoopable texture.
Adapt it for your goals.
Vegan
Use a high-quality vegetable broth instead of water for more depth; skip any cheese garnish — the soup is naturally vegan-friendly.
high proteinHigh-protein
Stir in a can of drained chickpeas or white beans during the last 5 minutes of simmering for added protein and creaminess.
spicySpicy
Add a pinch of red pepper flakes along with the garlic for a gentle heat that cuts through the sweetness of the tomatoes.
herb swapHerb-swap
Substitute basil with fresh thyme or oregano for a more earthy, savory flavor profile that still complements the tomatoes.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are packed with lycopene, a powerful antioxidant that may support heart health and reduce inflammation.
Gut-Friendly Fiber
Day-old bread and tomatoes provide dietary fiber, aiding digestion and promoting a feeling of fullness.
Low in Saturated Fat
With only a small amount of olive oil and no cream or butter, this soup is naturally low in unhealthy fats.
Source of Vitamin C
Fresh tomatoes and basil contribute vitamin C, which supports immune function and skin health.
Frequently asked questions
Yes — use one 28-ounce can of whole peeled San Marzano tomatoes, crushing them by hand before adding for the best flavor.
