Rating: 4.5 stars
34 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Adapted from another recipe and altered to my specifications. We two ate the whole works in one sitting.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.

  • Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.

Cook's Notes:

I recommend using home-canned tomatoes.

Substitute 1 tablespoon dried basil for the fresh basil, if desired.

Nutrition Facts

231 calories; protein 3.9g; carbohydrates 25.8g; fat 13.7g; cholesterol 15.3mg; sodium 514.3mg. Full Nutrition