Tomato Bread Soup

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

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

Serves: 2


  • 1 Tbsp. olive oil
  • 1 leek, chopped (white part only)
  • 4 cloves garlic, minced
  • 2 cups peeled and chopped tomatoes
  • 1⁄3 cup chopped fresh basil
  • 1⁄2 tsp. salt
  • 1 1⁄2 cups vegetable broth
  • 1⁄2 tsp. pepper
  • 2 cups cubed day-old Italian bread
  • 2 Tbsp. grated Parmesan cheese


  • 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.