Tomato and Garlic Bread Soup

This decadent tomato soup is thickened with toasted garlic croutons. This recipe for Tomato and Garlic Bread Soup is a simple yet impressive meal.

Tomato and Garlic Bread Soup
Print Pin
No ratings yet

Tomato and Garlic Bread Soup

Course Main Course, Soup
Cuisine American
Keyword Garlic Bread, Soup, Tomato Soup
Prep Time 25 minutes
Cook Time 1 hour
Servings 6
Calories 502kcal


  • 1/2 cup extra-virgin olive oil plus 2 tablespoons
  • 9 garlic cloves minced
  • 8 ounces crusty white sourdough bread cut into 1-inch pieces
  • 3 large onions finely chopped
  • 8 cups chicken stock or canned low-salt chicken broth
  • 48 ounce plum tomatoes peeled, drained, crushed
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil thinly sliced for garnish
  • 1/4 cup parmesan cheese shavings


  • Preheat oven to 300°F. Mix 1/2 cup olive oil and 3 minced garlic cloves in large bowl. Add sourdough bread pieces and toss to coat. Arrange bread in single layer on large baking sheet. Bake until golden, stirring once, about 20 minutes. Set garlic-bread croutons aside.
  • Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat. Add onions and saute until very tender, about 25 minutes. Add remaining minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes and 1/2 cup Parmesan cheese. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper.
  • Add garlic-bread croutons to soup and cook 1 minute. Ladle soup into bowls. Sprinkle with thinly sliced basil and Parmesan cheese shavings.


Calories: 502kcal | Carbohydrates: 49g | Protein: 20g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 866mg | Potassium: 1028mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2049IU | Vitamin C: 37mg | Calcium: 219mg | Iron: 3mg

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.