Bread and Tomato Soup With Croutons







A recipe allowed in a / / diet.

Meet the mother of all tomato soups in all its red tartness. We’ve used a lot of bread and we ended up with this creamy and hearty warming soup, which you MUST serve with croutons. Yes, even more bread.

Nutritional Chart

Calories: 426 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 21 g
  • 9 g
  • 66 g

Ingredients Needed for Bread and Tomato Soup With Croutons

6 slices of bread, diced
1 tablespoon vegetable oil
2 teaspoons thyme
1 tablespoon olive oil
1 onion, minced
5 garlic cloves, minced
2 tomatoes, diced
1.5 cups tomato sauce
8 cups vegetable stock (2 liters)
2 tablespoons parsley, chopped

How to Make Bread and Tomato Soup With Croutons

  1. Line a baking tray with parchment paper and evenly spread the diced bread on it.
  2. Drizzle with vegetable oil, season with thyme, then bake for 10 minutes at 360⁰F/180⁰C.
  3. Heat the olive oil in a pot over low heat, then add the onion and garlic.
  4. Cook and stir until tender.
  5. Add the diced tomatoes and stir them in.
  6. Add the tomato sauce. Cook and stir for 1-2 minutes. Season with salt and pepper.
  7. Add 2/3 of your croutons and the vegetable stock. Stir.
  8. Cover with the lid and cook for 15 minutes.
  9. Stir in the parsley, then serve with croutons.

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