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Fresh tomato and wholemeal bread soup recipe
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237 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
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
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Energy
740kj
176kcal
9%
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Fat
5g
8%
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Saturates
1g
6%
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Sugars
11g
12%
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Salt
3g
50%
of the reference intake
Carbohydrate 27.6g
Protein 6g
Fibre 6.8g
Method
- 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.
- 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.
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