bread and tomato soup

Bread and Tomato Soup
Recipe found at
Makes 4 servings


  • 1 pound ripe grape tomatoes
  • 3 garlic cloves, peeled and diced
  • 1 cup fresh basil
  • 5 tablespoons extra virgin olive oil
  • sea salt, sprinkled to your preference
  • fresh ground black pepper, sprinkled to your preference
  • 1 28 ounce can of whole tomatoes
  • 2 large handfuls of thick, stale bread


  1. Preheat your oven to 350 degrees Fahrenheit and grab your pretty little grape tomatoes. If you want to keep the grape tomatoes whole in your soup (that's what I did, I like big bites), take a toothpick and poke a hole into each tomato. Feel free to chop up the grape tomatoes if you want to use smaller pieces in your soup. Just skip the toothpick poking step if that's the case and slice them up instead.
  2. Chop up your basil
  3. And toss the grape tomatoes, 1 diced garlic clove, and 1/4 of the basil into a small roasting pan.
  4. Stir in two tablespoons of oil and sprinkle with salt and pepper.
  5. Stick the pan in the oven and let the tomatoes roast for 20 minutes.
  6. In the meantime, place the remaining garlic, basil and oil in a large pot
  7. Cook on medium-high for 2-3 minutes, softening the garlic.
  8. Pour in the canned tomatoes, then fill the empty can with water and pour the water in, as well
  9. Break apart the tomatoes with a spoon and bring the soup to a boil.
  10. Reduce to a simmer and let the soup cook for 20 minutes.
  11. Remove the grape tomatoes from the oven and add them to your pot of soup.
  12. Reduce the heat to low so that the soup is barely simmering, and add in large pieces of the stale bread.
  13. Let the soup simmer for another 10 minutes
  14. Remove from heat and serve immediately