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Fresh tomato and wholemeal bread soup recipe

Fresh tomato and wholemeal bread soup recipe

235 ratings

If you've never added bread to your soup, this recipe will change your mind. It's similar to the Italian soup, Pappa al Pomodoro, and is so simple to make. It's also lovely when smoked bacon and onion are added. Our tip: serve it chilled in summer. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 176 calories / serving
  • Freezable

Ingredients

  • 1tbsp rapeseed oil
  • 1 large onion, chopped
  • 800g fresh tomatoes, roughly chopped
  • 1 litre chicken or vegetable stock
  • 4 medium slices wholemeal bread
  • 1 x 25g pack basil
If you haven't got any wholemeal bread, try using white instead

Each serving contains

  • Energy

    740kj
    176kcal     9%

  • Fat

    5g 8%

  • Saturates

    1g 6%

  • Sugars

    11g 12%

  • Salt

    3g 50%

of the reference intake
Carbohydrate 27.6g Protein 6g Fibre 6.8g

Method

  1. Heat the oil in a large saucepan and fry the onion for 5 minutes. Add the tomatoes, cover and cook for a further 5 minutes. Stir in the stock, bring to the boil. Roughly tear up the bread and add to the soup. Simmer for 5 minutes.
  2. Add the basil and purée with a hand blender or food processor. Season to taste.

Tip

Try adding some smoked back bacon with the onion for extra flavour. Ideal served chilled in summer.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

See more Tomato soup recipes

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