Go Back to Recipes Page      Print This

The Quickest Tomato Soup

This soup usually simmer for hours and gets rich and creamy, as the bread ‘melts.’ In this quick version, the soup has a chunky texture that is incredibly satisfying and cooks in just minutes.
Makes 3-4 servings

Extra virgin olive oil 
1 small red onion, diced 
Sea salt (to taste)
2, 28-ounce cans diced tomatoes 
½ loaf whole grain bread, cut into cubes 
Cracked black pepper (to taste)
2-3 sprigs fresh basil, coarsely chopped 

Place a small amount of oil and onion in a soup pot over medium heat. When the onions begin to sizzle, add a pinch of salt and sauté for 2 minutes. Stir in tomatoes and bread; season to taste with salt and pepper and cook for 15 minutes. Add water in small amounts to create a thinner soup texture. Simmer 5 minutes more if you add water. Stir in basil and serve hot.


Frey Vineyards
Gift Baskets
 Christina's Advertisers