This lovely soup is both filling and comforting. It is a great way to use up that stale loaf of French bread. Feel free to add more fresh herbs to your liking. I also just eyeball the amount of cheese I use. I tend to use a mixture of Parmesan with Romano or Pecorino cheeses.

Gallery

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 4 tablespoons olive oil in a large stockpot over medium heat. Stir the pepper flakes into the oil and add the bread cubes. Cook the bread cubes until lightly brown. Remove bread cubes to paper towels, reserving the oil in the stockpot.

    Advertisement
  • Pour 2 tablespoons olive oil into the stockpot. Cook the garlic and onion in the oil until the onion has softened, about 5 minutes. Stir in the tomatoes, basil and drained bread cubes; cook about 10 minutes. Add the broth, parsley, and Parmesan cheese to the tomato mixture; bring to a boil. Reduce heat to low and simmer 20 to 30 minutes. Garnish with basil before serving.

Nutrition Facts

172 calories; protein 3.3g 7% DV; carbohydrates 13.4g 4% DV; fat 11.5g 18% DV; cholesterol 2.2mg 1% DV; sodium 292.4mg 12% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2008
I wasn't too sure about this but I had some baguettes I made that I wasn't pleased with so I figured what the heck. It sounded good just worried about me not liking the sogginess of the bread. Well I don't mind it at all! Very tomato-y and it could probably benefit from longer simmering but very yummy. I used dried herbs because I was too impatient to wait until I went to the store. Thanks for the recipe! Read More
(15)
19 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/29/2008
I wasn't too sure about this but I had some baguettes I made that I wasn't pleased with so I figured what the heck. It sounded good just worried about me not liking the sogginess of the bread. Well I don't mind it at all! Very tomato-y and it could probably benefit from longer simmering but very yummy. I used dried herbs because I was too impatient to wait until I went to the store. Thanks for the recipe! Read More
(15)
Rating: 5 stars
09/11/2009
I love this soup as a base. You can create many more flavorful soups out of it. I, personally, do not like mushy bread so I omit the bread in the soup. Instead, I get a nice loaf of italian or french bread and slice it up, put butter and parmesan cheese on it and toast it. I use beef broth in place of the chicken broth and I also add two cans of fire roaasted tomatoes. I cook some elbow pasta and add that to my soup. I then top it all off in the bowl with the parmesan cheese and serve it with the toasted bread. Read More
(11)
Rating: 4 stars
10/02/2008
My best friend and I had tomato bread soup when we were traveling in Florence Italy and it was amazing. We've been looking for a way to recreate it ever since. This recipe comes pretty close. I don't think the bread I used was stale enough as the consistency was a little too soggy for me. My boyfriend however loved it! Will definitely be making this one again! Read More
(8)
Advertisement
Rating: 5 stars
11/01/2008
Really tasty and easy to make. I added more parsley (because I had it) and a little less stock (thicker seemed better). Read More
(5)
Rating: 5 stars
11/30/2008
Sooo easy and delicious!! I used dried herbs and it still came out wonderful...You could easily make this heartier by adding in some italian sausage or ground turkey..I topped with fresh parsley and parmesan..Thanks for the recipe =) Read More
(5)
Rating: 5 stars
10/23/2009
I made this soup yesterday using basil right out of my garden - kept having to add more and more since I didn't measure well. And I used dried parsley and no cheese. The bread was only partially stale - with some soft pieces. This is a wonderful soup if you chop the bread small enough. My wife said they were like dumplings - will dice smaller next time. And I will be using this for our Soup Kitchen for the needy with sausage or other meat. Thank you so much for the recipe. Read More
(3)
Advertisement
Rating: 5 stars
08/10/2010
this was good I used fresh tomatoes out of the garden and added chicken soup base instead of the broth will make this again thanks for sharing Read More
(1)
Rating: 5 stars
01/27/2010
I just made this and had to come back to review. A for quick and delish! So easy. I didn't have any fresh garlic and it was fine without. Did a 4 c of water instead of 6 of veggie broth to have a bit more tomato flavor based on our preference. Veggie broth as we are meatless here. Read More
(1)
Rating: 4 stars
12/04/2009
I thought this was very very tasty and if you're looking for a tomato soup without added sugar and cream this is perfect! I only gave it four stars because the bread came out very very soggy and very dumpling-ish. I like the idea of serving the toasted bread on top after the soup is done. The olive oil toasted bread cubes are so yummy. Read More
(1)