Garlic Tomato Soup

READY IN: 50mins
Recipe by Millereg

This savoury soup can easily be made in bigger batches and will last very well in the freezer.

Top Review by Pamela

This soup was ok. I had some leftover brie left over from making Creamy Cauliflower and Brie soup and I decided to try this recipe. I used canned tomatoes flavoured with garlic and olive oil instead of fresh and a leftover brown dinner roll instead of the sour dough. I did not use the cilantro because it is not my favourite. This soup does freeze well!

Ingredients Nutrition

  • 64 fluid ounces hearty chicken stock
  • 4 -6 large very ripe garden tomatoes, cleaned,peeled and chopped
  • 1 large sweet onion, peeled and in chunks
  • 3 tablespoons chopped garlic
  • 12 loaf crusty sourdough French bread, cut into bite-size pieces
  • 12 lb brie cheese, cut into bite-size pieces
  • 18 cup chopped cilantro


  1. Combine chicken stock, tomatoes, onions and garlic into a large soup pot.
  2. Bring to a boil, cover, and simmer for ½ hour.
  3. Add salt and pepper to taste.
  4. In a separate bowl, combine the bite-size bread and cheese.
  5. Divide this mixture into 4-6 soup bowls, fill with hot soup, and garnish with chopped cilantro.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a