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Tomato And Bread Soup

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  Vine ripened tomatoes 2 Pound, skinned and deseeded (1 Kilogram)
  Vegetable stock 1⁄2 Pint (300 Milliliter)
  Olive oil 6 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Sugar 1 Teaspoon
  Chopped basil 2 Tablespoon
  Day old bread 3 1⁄3 Ounce (100 Gram Without Crust)
  Balsamic vinegar 1 Tablespoon
  Salt To Taste
  Pepper To Taste

1. Put the tomatoes into a saucepan with the stock,2 tablespoons of the oil, the garlic, sugar and basil and bring gradually to the boil. Lower the heat, cover and simmer gently for 30 minutes.
2. Crumble the bread into the soup and stir over a low heat until it has thickened. Stir in the balsamic vinegar and the remaining oil and season to taste with salt and pepper. Stir a spoonful of pesto into each bowl before serving, if liked.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1253 Calories from Fat 825

% Daily Value*

Total Fat 93 g143.4%

Saturated Fat 12.7 g63.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1428.5 mg59.5%

Total Carbohydrates 95 g31.7%

Dietary Fiber 15.3 g61.2%

Sugars 31.3 g

Protein 19 g37.7%

Vitamin A 182.8% Vitamin C 206.2%

Calcium 25.9% Iron 23.3%

*Based on a 2000 Calorie diet

Tomato And Bread Soup Recipe