Tomato and Garlic Bread Soup

Transform humble ingredients into a bowl of rich, comforting goodness with this Tomato and Garlic Bread Soup, a rustic Italian-inspired classic. Featuring sweet roasted garlic, ripe vine tomatoes, and hearty chunks of day-old crusty bread, this recipe combines bold, earthy flavors with a velvety, indulgent texture. Enhanced with fragrant fresh basil and a hint of red pepper flakes, every spoonful offers a cozy balance of sweetness, tang, and spice. Perfect for chilly evenings, this one-pot wonder is an easy yet satisfying way to reduce food waste and elevate simple pantry staples. Serve it piping hot with a drizzle of extra virgin olive oil, a generous sprinkle of Parmesan cheese, and crusty bread on the side for dipping—comfort food at its finest!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 large ripe tomatoes
• 6 whole garlic cloves
• 4 tablespoons extra virgin olive oil
• 1 medium yellow onion
• 4 cups vegetable broth
• 4 cups, cubed day-old crusty bread (such as ciabatta or baguette)
• 1 handful fresh basil leaves
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 teaspoons red pepper flakes
• 0.5 cups parmesan cheese (optional, grated)
• 0.5 cups water (if needed)

Directions

Step 1

Preheat your oven to 400°F (200°C). Slice off the top of the garlic bulb to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 30 minutes or until soft and caramelized.

Step 2

While the garlic roasts, bring a pot of water to a boil. Score an 'X' on the bottom of each tomato and blanch them in boiling water for 1 minute. Transfer them to a bowl of ice water to cool, then peel off the skins. Chop the peeled tomatoes roughly and set aside.

Step 3

In a large pot, heat 3 tablespoons of olive oil over medium heat. Dice the onion and sauté until translucent, about 5 minutes.

Step 4

Squeeze the roasted garlic cloves from their skins and add them to the pot along with the tomato paste, stirring to combine. Cook for 1-2 minutes to deepen the flavors.

Step 5

Add the chopped tomatoes, vegetable broth, salt, black pepper, and red pepper flakes. Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally.

Step 6

Stir in the cubed bread and cook for another 5-10 minutes, or until the bread softens and starts to break down into the soup. If the soup becomes too thick, add a little water to reach your desired consistency.

Step 7

Tear the fresh basil leaves and stir them into the soup just before serving. Adjust seasoning with additional salt and pepper if needed.

Step 8

Serve hot with a drizzle of olive oil, a sprinkling of grated parmesan cheese (if using), and a few extra basil leaves for garnish.

Nutrition Facts

Serving size	3105.8 grams (3105.8g)

Amount per serving	% Daily Value*
Calories	3199

Total Fat 112.20g	144%
Saturated Fat 33.60g	168%
Polyunsaturated Fat 2.90g
Cholesterol 48mg	16%
Sodium 9488mg	413%
Total Carbohydrate 429.30g	156%
Dietary Fiber 41.10g	147%
Total Sugars 63.10g
Protein 124.20g	248%

Vitamin D 48IU	238%
Calcium 1877mg	144%
Iron 28mg	156%
Potassium 5578mg	119%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.3%

Protein: 15.4%

Carbs: 53.3%