Tomato and Bread Soup

tomato-bread-soup Photo: Quentin Bacon


  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons tomato paste
  • 1 large onion, thinly sliced
  • 1 carrot, peeled and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups chopped seeded peeled tomato (canned is fine; include the juices)
  • 1 teaspoon fresh thyme leaves
  • 2-3 cups chicken broth
  • 1 teaspoon sugar
  • 4 thick slices whole-grain bread
  • 1 large garlic clove, halved or crushed
  • 2 tablespoons grated Parmesan cheese
  • Fresh thyme leaves (optional)


1. Heat 2 tablespoons oil in a large, deep pot over medium heat. Add tomato paste; cook 1 minute. Add onion, carrot, salt, and pepper; cook until onion softens (3-5 minutes), stirring often.

2. Add tomato and thyme; cook until tomato breaks up (10-15 minutes), stirring occasionally. Add broth and sugar; stir. Cook until hot; simmer 5 minutes.

3. Preheat broiler to medium-high heat. Place rack 4 inches from heat.

4. Brush both sides of bread lightly with remaining oil; broil until golden (5 minutes). Rub sides of bread with garlic; break into pieces. Divide among bowls.

5. Add more stock to soup if too thick; cook until hot. Pour over bread; sprinkle with Parmesan. Top with thyme, if desired.

    Prep: 5 minutes; Cook: 20 minutes; Total time: 25 minutes.
  • Yield: Makes 4 servings (serving size: 1 1/2 cups soup, 1 slice bread)

Nutritional Information

Calories per serving: 236
Fat per serving: 12g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 7g
Polyunsaturated fat per serving: 2g
Protein per serving: 10g
Carbohydrate per serving: 26g
Fiber per serving: 5g
Cholesterol per serving: 2mg
Iron per serving: 2mg
Sodium per serving: 424mg
Calcium per serving: 92mg

Good to Know

This dish is full of antioxidant-rich lycopene, which may protect women against breast cancer.

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