Hearty Tomato & Bread Soup
Happy New Year, friends! Hope everyone is starting off the year great. I did start out great, but I was unfortunately tackled by the flu a few days in and I’m just starting to get over it.
I wanted to share this soup that I made for myself and I felt like it really helped make me feel better and it was super easy to make, even with a fever. When I made this I was initially thinking of French onion soup and how I love the bread and cheese in that soup.. YUM! But I just wanted something quick and decided to marry that idea with tomato soup which is also delicious.
Now I know you’re probably thinking “Bread? Oh no!” :O But the soup itself is very healthy and adding a bit of bread is not so bad, except if you’re gluten intolerant. But fear not, I picked up a gluten-free wholewheat roll from my local bakery and it turned out great. Plus adding the bread makes this soup a meal in itself and gives it a real hearty texture.
Quick tip: You should use one- or two-day stale bread because it will absorb all the goodness without disintegrating. I didn’t have stale bread, so I picked out a hard roll at the bakery and it turned out fine.
Ingredients (makes 3-4 servings)
2 cans/jars of diced tomatoes
2-3 cloves of garlic
handful fresh basil (a few leaves for garnish)
1 cup water
1 wholewheat roll or 2-3 slices from loaf
2 tbs. olive oil (plus 2 tsp for garnish)
cayenne pepper to taste (optional)
salt and pepper to taste
Dice onion and mince garlic.
In a large pot begin to heat olive oil over medium heat, add onion and garlic and stir.
Carefully chop the handful of fresh basil and add to the pot and stir.
If you want your soup chunky and rustic: then pour the diced tomatoes directly into the pot.
If you want your soup smooth and without chunks: pour the diced tomatoes into the food processor or blender and blend till tomatoes are smooth and pour into the pot and mix.
You can use the 1 cup of water to clean out the blender or can/jar to get the last bit of goodness, pour into the pot and stir.
Put lid on pot and let the tomato soup simmer over the medium heat.
In the meantime, take your wholewheat roll or slices of bread and using your hands, tear off slightly larger than bite-size pieces.
When the tomato soup has come to a boil, season with the salt, pepper and cayenne pepper. Stir well and carefully taste.
When you’re satisfied with the seasoning, add the bread pieces, fold them into the soup, put the lid back, turn the heat down to low and let the bread absorb all the yummy flavors for 8-10 min.
Serve the soup, top with 2 tsp. olive oil and fresh basil and enjoy! :)
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