Tomato and Bread Soup Recipe

Name: Tomato and Bread Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 3 slices rye bread; 6 cups canned low sodium chicken broth; 1 (28 ounce) can diced tomatoes in tomato puree; ¼ cup chopped fresh basil leaf; ½ teaspoon dried oregano; ¼ teaspoon dried crushed red pepper flakes; salt & fresh ground pepper; ¼ cup fat free sour cream

Servings: persons

1 tablespoon olive oil
1 small onion, chopped
3 slices rye bread
6 cups canned low sodium chicken broth
1 (28 ounce) can diced tomatoes in tomato puree
¼ cup chopped fresh basil leaf
½ teaspoon dried oregano
¼ teaspoon dried crushed red pepper flakes
salt & fresh ground pepper
¼ cup fat free sour cream

1
Heat oil in heavy pot over medium heat.
2
Add the onion and saute until tender, about 3 minutes.
3
Add the bread and toss to coat.
4
Saute until the bread is crisp and golden.
5
Add the broth, tomatoes, herbs and red pepper.
6
Bring to a boil and then reduce to medium-low heat.
7
Cover and simmer until the flavors blend, about 10 minutes.
8
Season with salt and pepper and spoon dollop of sour cream atop each serving.

672

kcal

Calories

Fat

Carbs

113

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: 1 tablespoon olive oil, 1 small onion, chopped, 3 slices rye bread, 6 cups canned low sodium chicken broth, and more.

Yes, Tomato and 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.

Tomato and Bread Soup

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