Spanish Tomato and Bread Soup | Possibly the BEST Tomato Soup Recipe (2024)

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• 1/4cupextra virgin olive oil60 ml
• 1/2baguette
• 1onion
• 4clovesgarlic
• 1green bell pepper
• 2 1/4lbstomatoes1 kilogram
• 2cupsvegetable broth480 ml
• 1sprigfresh mint
• pinchsea salt
• dashblack pepper

1. Finely chop the onion, roughly chop the garlic, finely chop the green bell pepper and cut the tomatoes into large chunks

2. Heat a large fry pan with a medium heat and add in the olive oil

3. Meanwhile, cut the baguette into ten 1/2 inch thick (1.25 cm) slices

4. Add the slices of baguette into the pan with the hot olive oil, all in a single layer, fry for 2 minutes per side or until golden fried all around, then remove from the pan and transfer over a wire rack

5. Using the same pan with the same heat, add in the chopped vegetables (except for the tomatoes), mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the chopped tomatoes and season with sea salt & black pepper, raise to a medium-high heat, mix together and cook the tomatoes for about 10 minutes, mixing every 1 to 2 minutes to help break up the tomatoes

6. After cooking the tomatoes for 10 minutes and you´ve ended up with a chunky tomato texture, add in the slices of fried baguette back into the pan, all in a single layer, the vegetable broth and the sprig of fresh mint, give it one final mix and simmer for 10 minutes

7. Transfer the soup into shallow bowls and garnish with fresh mint, serve at once, enjoy!

Nutrition Facts

Spanish Tomato and Bread Soup | Sopa de Tomate y Pan

Amount Per Serving

Calories 275Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 209mg9%

Potassium 749mg21%

Carbohydrates 31g10%

Fiber 5g21%

Sugar 11g12%

Protein 6g12%

Vitamin A 2247IU45%

Vitamin C 62mg75%

Calcium 74mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.