Fresh tomato and wholemeal bread soup recipe
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- Serves 4
- 10 mins to prepare and 15 mins to cook
- 176 calories / serving
- Freezable
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
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Shop ingredientsEach serving contains
- Energy
- 740kJ 176.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 3.0g
- Sugars
- 11g
of the Reference intake
Carbohydrate 27.6gProtein 6.0gFibre 6.8g
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Method
- Heat the oil in a large saucepan and fry theonionfor 5 minutes. Add thetomatoes, 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 thebasiland purée with a hand blender or food processor. Season to taste.
- See more Tomato soup recipes
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.
