Tomato and Bread Soup

tomato-bread-soup Recipe
Quentin Bacon
Prep: 5 minutes; Cook: 20 minutes; Total time: 25 minutes.


Makes 4 servings (serving size: 1 1/2 cups soup, 1 slice bread)

Nutritional Information

Calories 236
Fat 12 g
Satfat 2 g
Monofat 7 g
Polyfat 2 g
Protein 10 g
Carbohydrate 26 g
Fiber 5 g
Cholesterol 2 mg
Iron 2 mg
Sodium 424 mg
Calcium 92 mg


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.