Tomato & Bread Soup

This soup is the perfect remedy to the winter season chills. The chunky diced tomatoes along with freshly sliced Basil will have you warmed and full by the time you’ve finished your first bowl. Though this is a soup, it is still hearty enough to be a filling entrĂ©.

Tomato and Bread Soup served in green bowl

Tomato & Bread Soup

Served steaming hot this delicious soup is made with a chunky tomato and basil base and filled out with toasted bread cubes that soak up all the yummy goodness.
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Course: Soup
Cuisine: Italian, Mediterranean
Keyword: Italian, Vegan, Vegetarian, Weekday, Weeknight
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 6
Calories: 330kcal


  • 3 tbsp Olive Oil
  • 1 Onion Chopped
  • 4 cloves Garlic Minced
  • 2 tbsp Thyme
  • 3 28 oz can Diced Tomatoes w/ Juice
  • 2 tbsp Balsamic Vinegar
  • 1/2 tbsp Red Chili Flakes
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper Freshly Ground
  • 4 cups water
  • 7 cups Crusty Bread Crust removed, Cubed
  • 1/2 cup Basil Thinly sliced
  • 1/2 cup Parmesan Cheese Grated


  • Heat Olive Oil a dutch oven over medium-high heat. Add Onions and cook until translucent, then add Garlic & Thyme; cook for another minute.
  • Stir in Tomatoes and Balsamic Vinegar; increase to heat to boil and then reduce to simmer stirring frequently. Remove from heat, fold in Bread Cubes, cover and let sit for 20 minutes.
    Large pot over stove with tomato soup
  • Remove cover; Add Cheese and Basil and then mix thoroughly.
    Large pot over stove with tomato soup and new basil and Parmesan addition


If you don’t have stale bread, you can cube your bread and then toast on a baking sheet in the oven at 350 DegF for 15 minutes.


Calories: 330kcal | Carbohydrates: 47g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 588mg | Potassium: 177mg | Fiber: 3g | Sugar: 4g | Vitamin A: 479IU | Vitamin C: 6mg | Calcium: 160mg | Iron: 4mg
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Adapted from “Bread and Tomato Soup” from High Flavor Low Labor by J. M. Hirsch