Tomato Bread Soup

Here’s a great way to use up leftover bread.

Serves: 2Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 2

Ingredients

  • 1 Tbsp. olive oil
  • 1 leek, chopped (white part only)
  • 4 cloves garlic, minced
  • 2 cups peeled and chopped tomatoes
  • ⅓ cup chopped fresh basil
  • ½ tsp. salt
  • 1½ cups vegetable broth
  • ½ tsp. pepper
  • 2 cups cubed day-old Italian bread
  • 2 Tbsp. grated Parmesan cheese

Directions

  • In a heavy saucepan, heat the oil on medium. Sauté the leeks and garlic, stirring occasionally, for about 3 minutes until softened. Stir in the tomatoes and basil. Bring to a boil. Boil gently for 5 to 10 minutes, or until slightly thickened.
  • Add 1 cup of the broth, the salt, and pepper. Bring to a boil, stirring. Remove from the heat. Stir in the bread and top with Parmesan. If necessary, add the remaining broth to reach the desired consistency.

Recipe Information

Serves: 2

Ingredients

  • 1 Tbsp. olive oil
  • 1 leek, chopped (white part only)
  • 4 cloves garlic, minced
  • 2 cups peeled and chopped tomatoes
  • ⅓ cup chopped fresh basil
  • ½ tsp. salt
  • 1½ cups vegetable broth
  • ½ tsp. pepper
  • 2 cups cubed day-old Italian bread
  • 2 Tbsp. grated Parmesan cheese

Directions

  • In a heavy saucepan, heat the oil on medium. Sauté the leeks and garlic, stirring occasionally, for about 3 minutes until softened. Stir in the tomatoes and basil. Bring to a boil. Boil gently for 5 to 10 minutes, or until slightly thickened.
  • Add 1 cup of the broth, the salt, and pepper. Bring to a boil, stirring. Remove from the heat. Stir in the bread and top with Parmesan. If necessary, add the remaining broth to reach the desired consistency.

Nutrition Information

Nutrition Information
Amount per serving
Calories310
Total Fat10g
Saturated Fat2.5g
Cholesterol5mg
Sodium1440mg
Total Carbohydrate47g
Dietary Fiber6g
Sugars8g
Protein9g