Total Time
Prep 10 mins
Cook 30 mins

Tomato soup recipe that is rich in veggies and quick to make. Adapted from a weight loss tracking website's newsletter.

Ingredients Nutrition


  1. In a dutch oven, heat the olive oil over medium heat. Add the onion and garlic, cook and stir occasionally for 5 minutes. Add the basil and tomatoes to mixture and simmer for 15 minutes.
  2. Add the vegetable broth, bread, salt and pepper and simmer for an additional 15 minutes. Stir with a wooden spoon to break up the slices of bread.
  3. Ladle the hot soup into bowls, garnish with a drizzle of extra virgin olive oil and a sprinkling of Parmesan cheese before serving.


Most Helpful

This dish reminds me of one my mother made years ago. But she only used a can of diced tomatoes......I loved the flavor the fresh ingredients gave it. However, I think I will forego the addition of the bread next time. Thnx for sharing, Lor! Made for KcK's Forum.

Darkhunter November 06, 2010

Very nice soup!!! I followed instructions as listed except for using croutons instead of bread. This is a good way to use up those tomatoes that are a bit too ripe. Thanks for sharing your lovely recipe :)

queenbeatrice September 07, 2010

I really liked this recipe, but thought the bread in the soup was a little odd. The bread became too soggy for my liking, and my father thought the bread inside the soup wasn't necassary. But the soup was wel liked on the whole.

Studentchef December 07, 2007

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