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.