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A heartwarming and rustic Italian-American soup that transforms stale bread and ripe tomatoes into a thick, savory meal. Simmered with garlic and fresh basil, it's the ultimate comfort food.
For 4 servings
Sauté the aromatics.
Simmer the tomato base.
Add the bread and finish the soup.
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A heartwarming and rustic Italian-American soup that transforms stale bread and ripe tomatoes into a thick, savory meal. Simmered with garlic and fresh basil, it's the ultimate comfort food.
This italian_american recipe takes 40 minutes to prepare and yields 4 servings. At 351.08 calories per serving with 11.11g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Rest and serve.
Increase the red pepper flakes to 1/2 teaspoon or add a finely chopped fresh red chili along with the garlic for extra heat.
Add a sprig of fresh rosemary or a few sprigs of thyme to the tomato base while it simmers. Remove the sprigs before serving.
Use chicken broth instead of vegetable broth for a deeper, more savory flavor profile.
Stir in 1/4 cup of grated Pecorino Romano cheese along with the Parmesan for a sharper, saltier finish.
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of heart disease and certain cancers. Cooking tomatoes, as in this soup, increases the bioavailability of lycopene.
The use of extra virgin olive oil provides heart-healthy monounsaturated fats, while garlic has been shown to help lower blood pressure and cholesterol levels, contributing to overall cardiovascular wellness.
When made with whole-grain rustic bread, this soup is a good source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
Yes, it can be a very healthy meal. It's rich in lycopene from tomatoes, healthy monounsaturated fats from olive oil, and allicin from garlic. Using whole-grain bread increases its fiber content, making it a nutritious and filling option.
One serving of this Tomato and Bread Soup contains approximately 290-320 calories, depending on the type of bread and amount of olive oil used for garnish. This makes it a relatively low-calorie yet satisfying meal.
The best bread is a rustic, crusty loaf like Tuscan bread, ciabatta, or a country-style sourdough. The key is that it must be stale (at least 2-3 days old) so it can absorb the liquid without disintegrating into mush.
It is not recommended to use fresh bread, as it will become soggy and pasty. If you only have fresh bread, you can tear it into pieces, spread it on a baking sheet, and bake at 300°F (150°C) for 15-20 minutes until it's dry and crisp.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken significantly. Reheat it gently on the stovetop over low heat, adding a splash of vegetable broth or water to thin it to your desired consistency.
Yes, you can make this soup gluten-free by using a high-quality, sturdy gluten-free bread. Ensure the bread is stale or toasted well so it holds its structure in the soup.