Spanish Tomato and Bread Soup | Possibly the BEST Tomato Soup Recipe

stale bread

🥗Healthier: whole grain bread

💰Cheaper: crusts from any bread

Whole grain bread adds more fiber while crusts reduce waste.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile and is often cheaper.

Heat a large fry pan over medium heat and add 60 milliliters of extra virgin olive oil.

Cut 10 slices from a baguette, each about half an inch thick.

Add the baguette slices to the pan with the hot olive oil in a single layer and fry for about 2 minutes per side until golden.

Finely chop 1 small onion, roughly chop 4 cloves of garlic, and finely chop 1 green bell pepper.

Cut 1 kilogram of fresh tomatoes into large chunks.

Remove the fried baguette from the pan and transfer to a wire rack with paper towels underneath.

In the same pan, add the chopped onion, garlic, and bell pepper, and lightly sauté for about 4-5 minutes until the onions are translucent.

Add the chunks of tomato to the pan and season with sea salt and freshly cracked black pepper. If the tomatoes are acidic, add a pinch of sugar.

Increase the heat to medium-high and mix everything together, cooking for 5-10 minutes until a slightly thick chunky texture forms, stirring every minute.

Add the fried baguette back into the pan along with 480 milliliters (2 cups) of vegetable broth and 1 sprig of fresh mint, then mix well.

Simmer on medium-high heat for about 10 minutes to develop flavors and achieve a beautiful texture.

Remove the pan from heat and transfer some of the soup into a shallow bowl, garnishing with fresh mint.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens