Tomato Bread Soup


1 28 ounce can of whole San Marzano(Roma) tomatoes

2 T olive oil

1 T butter

1 large onion chopped

2 cloves of garlic minced

1/2 t red pepper flakes

3 sprigs of basil plus 3 T sliced basil set aside

2 C tomato juice*

1 C broth or water as needed

2 C Day old rustic bread chunked*

1/4 C Parmesan grated plus 1/4 C set aside


In 3 quart Dutch oven melt butter with olive oil then add chopped onions and cook 5 minutes then add minced garlic and red pepper flakes. Cook for about 1-2 minutes.

Add  San Marzano(Roma) tomatos hand crushed, basil sprigs, and tomato juice. Bring to boil then simmer 10 minutes.

Add bread and gradually  stir in broth just  until bread starts to get mushy. Simmer until thickened. Add chopped basil and Parmesan. Season and serve with additional Parmesan on the side.


I remove the crust. (Alternative way to use leftover bread.)

I have used spicy tomato juice and also spicy  V8®when out of juice.





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