Tomato Soup turns hearty and rustic when you thicken it with torn day-old bread, bathe it in extra-virgin olive oil, and finish with fresh basil. This comforting Italian Soup is simple, fast, and deeply flavorful—ideal for Fall Soup Recipes, Healthy Soup Recipes, and anyone hunting for new Soup Ideas.
Ingredients
- 3 tbsp extra-virgin olive oil, plus more to finish
- 4 garlic cloves, thinly sliced
- 1 small onion, finely chopped
- 1 pinch red pepper flakes (optional)
- 1 can (28 oz) crushed or whole peeled tomatoes, hand-crushed
- 3–4 cups vegetable broth (or water), more as needed
- 6–8 oz day-old crusty bread, torn into bite-size chunks
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- Large handful fresh basil, torn
Instructions
- Build the base: Warm olive oil in a pot over medium heat. Sauté onion 5 minutes until translucent; add garlic and pepper flakes and cook 30 seconds.
- Simmer tomatoes: Add tomatoes, 3 cups broth, salt, and pepper. Bring to a gentle simmer.
- Add bread: Stir in bread chunks. Simmer 10–15 minutes, stirring and mashing some bread to thicken. Add splashes of broth to reach a thick, spoonable texture.
- Finish: Off heat, stir in torn basil and a generous drizzle of olive oil. Taste and adjust salt and pepper.
- Serve: Ladle into bowls and top with a little more oil and basil.
Health Benefits
- Whole-food thickener: Bread thickens the soup without cream, keeping it lighter than many Roasted Tomato Basil Soup versions.
- Antioxidants: Tomatoes bring lycopene; basil adds polyphenols.
- Satisfying carbs + healthy fats: Bread plus olive oil delivers staying power with Mediterranean vibes.
Variations
- Tomato Vegetable Soup: Fold in diced zucchini or spinach during the last 5 minutes.
- Cherry Tomato Soup twist: Roast halved cherry tomatoes and stir them in for sweetness.
- Spaghetti Soup vibe: Add a small handful of broken spaghetti near the end for extra slurp.
Pro Tips
- Use day-old bread: Drier bread absorbs flavor without going gluey.
- Season in layers: Salt a little early, then re-season after thickening.
- Olive oil finish: A final drizzle boosts aroma and mouthfeel.
Make-Ahead & Storage
Refrigerate up to 4 days or freeze up to 2 months. The soup thickens as it rests—loosen with warm broth or water when reheating and refresh with a few torn basil leaves.
