Italian Bread Soup Recipe

Name: Italian Bread Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small cloves garlic, minced; 1 Tbsp. fresh basil or 1 tsp. dried crushed basil; 2 Tbsp. olive oil; 1 can whole tomatoes; salt to taste; pepper to taste; 1 loaf sourdough bread, cut or torn into chunks; 2 c. vegetable broth; 1/2 c. freshly grated Romano cheese; 2 Tbsp. butter, melted

Servings: persons

2 small cloves garlic, minced
1 Tbsp. fresh basil or 1 tsp. dried crushed basil
2 Tbsp. olive oil
1 can whole tomatoes
salt to taste
pepper to taste
1 loaf sourdough bread, cut or torn into chunks
2 c. vegetable broth
1/2 c. freshly grated Romano cheese
2 Tbsp. butter, melted

1
Saute garlic and basil in olive oil in large saucepan until golden.
2
Add tomatoes; season to taste with salt and pepper. Cook, breaking up tomatoes with a fork.
3
Soak bread in water to cover; squeeze dry.
4
Add bread, broth and half the cheese to tomato mixture; bring to a boil.
5
Simmer slowly 1 hour or until most of liquid is absorbed.
6
Add butter and remaining cheese.
7
Soup should thicken to consistency of porridge.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 small cloves garlic, minced, 1 Tbsp. fresh basil or 1 tsp. dried crushed basil, 2 Tbsp. olive oil, 1 can whole tomatoes, and more.

Yes, Italian Bread Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Bread Soup

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