Recipes for Tomato Bread Soup or Curried Sweet Potato – Nor Easter’ or Not they will Warm the Soul. Crafted by 2 WTS followers!

Tomato Bread Soup

Tomato Bread Soup

As winter storm “Nemo” hits the Northeast corridor of the States (by the way, since when have we been naming winter storms?) it is the perfect time to dig out those perishable ingredients to make two quick and easy soups that can be eaten hot or cold (IF the electricity goes out! )

For those of you across the country or abroad who are being spared by this one , tuck these two recipe delights away when in need of nourishing fix.


Tomato Bread Soup

by Laura Pulling Lavadour
 – Burien, Washington

(I used Mario Batali’s recipe but altered it a bit). Here is my altered version:

Tomato Bread Soup

Meal type Basil, Cheese, Tomatoes
Season Fall, Winter
By Laura Pulling Lavadour
Burien, Washington

 I used Mario Batali's recipe but altered it a bit. Here is my altered version:


  • 3 tablespoons extra-virgin olive oil

  • 1 small onion, chopped

  • 2 garlic cloves, thinly sliced

  • 2 pounds fresh tomatoes, peeled, seeded and roughly chopped
  • 1 28 oz. can of plum tomatoes with their juice
  • 3/4 pound day-old Italian peasant bread, roughly sliced
  • 3 cups water
  • 1 cup fresh torn basil leaves

  • freshly ground black pepper
  • grated Parmigiano-Reggiano


Tomato Bread Soup...(I used Mario Batali's recipe but altered it a bit). Here is my altered version:


1 In a 12-inch saute pan, heat the olive oil over a medium-high flame until hot but not smoking.
2 Add the onion and garlic and saute for a few minutes, until onion is translucent.
3 Add chopped tomatoes and their juices and bring to a boil.
4 Reduce to a simmer and let cook until the tomatoes begin to soften and break down, about 5 minutes.
5 Add the can of tomatoes to the pan, squishing them between your fingers to break them up, and continue cooking for another 5 minutes.

6 Using a wooden spoon, add the stale bread chunks and water.
7 Continue simmering until all the bread has absorbed as much liquid as possible. Stir in the basil. Season, to taste, with pepper.
8 Let the soup continue simmering for 10 more minutes, then serve immediately in warmed soup bowls.
9 Garnish, to taste, with Parmigiano-Reggiano.


Curried Sweet Potato Soup

by Jillian May 
Columbus, Ohio

Curried Sweet Potato Soup

Meal type Cilantro, Sweet Potato
Season Fall, Spring, Winter
Jillian May
Columbus, Ohio


  • 1 tbsp. Olive oil

  • 1 small Onion, chopped
  • 1 tbsp. Fresh ginger, finely chopped

  • 1 tsp. Curry powder
  • 1 pinch Cayenne pepper

  • 1 tbsp. Sugar

  • 1 quart Chicken Broth

  • 3 15 oz. cans Princella or Sugary Sam Cut Sweet Potatoes, drained

  • salt and pepper to taste

  • 1 tbsp. Fresh lime juice

  • 1 tbsp. Fresh cilantro, chopped

  • 2 tbsp. Plain yogurt


In large saucepan add olive oil; saute onion and ginger over medium heat until soft.
2 Add curry powder, cumin, cinnamon, and cayenne pepper; cook for 1 minute.
3 Add sugar, chicken broth and sweet potatoes to spice mixture; cook until heated through.
4 Puree mixture in a blender until smooth.
5 Season to taste with salt and pepper.
6 Stir in lime juice just before serving.
7 Top with chopped cilantro and yogurt.

Leave a Reply

You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>