Tomato Bread Soup with Basil Oil
Sharing a delicious soup and few delicious feel good snacking bars. This post is sponsored by ZonePerfect.
Posted By Savita
This Tomato Bread Soup is so creamy, and luscious yet has not even a drop of cream or butter in it!! Oh, yeah! Sharing today, an old fashioned household classic way of eating Tomato Soup thickened with plain old white bread!!
This vegan tomato soup we enjoyed twice, bowl fulls, in past two weeks! And I'm still craving more while typing this post. The silky smooth texture and lite flavor of this soup is comforting and sinfully addictive!
Tomato Bread soup does need some labor of love to cook the tomatoes with seasonings and bread to develop the flavor. But, I must tell you, it is so so worth the effort. In my honest opinion, one bowl of this soup and you will never eat canned tomato soup again. And also will not wait to buy cream to make a creamy tomato soup.
Note: I have used three slice of day-old wheat bread for this batch. Feel free to use any sliced bread of your choice. Soup is vegan or not also depends on ingredients of bread. There are no dairy or meat ingredients in the soup. Just make sure to check the ingredients of bread. You got it! Ri...
- 4 Cup Tomatoes (16 ounce can of whole tomatoes)
- 1 tbsp Olive Oil
- 1/2 Yellow Onion (small diced)
- 1 Garlic (cloves, minced)
- 3 White Bread (or brown bread, slices, ends removed)
- 4 Cup Vegetable Stock (low sodium, or homemade)
- 1/2 tsp Oregano
- 1/4 tsp Red Pepper Flakes
- Salt and Black Pepper (as per taste)
- 10-15 Basil (leaves)
- 2 tbsp Olive Oil (good quality, extra virgin preferred)
- 1. Heat 1 tablespoon oil in a deep pot or dutch oven. Add onion, garlic, oregano and saute until onions are soft. (2-3 minutes. Don't let garlic burn)
- 2. Add tomatoes with red pepper flakes (if using) and 1/4 tsp salt and then cook until tomatoes are soft (10-15 minutes). Break tomatoes with back of spatula while cooking.
- 3. Transfer tomatoes to a blender (careful these will be hot) or use an immersion blender to puree the tomatoes. Return to the pot, add vegetable stock and chopped bread. mix well. Cover and simmer for 30 minutes.
- 4. After first 20 minutes, make sure to check and stir the soup once or twice, since towards end of cooking, bread tends to stick to bottom of the pan.
- 5. After 30 minutes, almost half of soup remains. Puree it in blender or using immersion bender, then sieve through a fine mesh or food mill (optional).
- 6. To make Basil Oil, in a food processor, add basil leaves and olive oil. Process on high until basil is pureed. Remove in a bowl.
- 7. Serve soup hot with drizzle of basil oil and enjoy!