Homemade Tomato Bread Soup

I created this tomato bread soup recipe as a way to use the homegrown heirloom tomatoes we had canned.  Sadly we are all out of homemade canned tomatoes.  We haven’t planted a vegetable garden in our new home yet but we plan on making one next year:).  I can’t wait!  Sunday was the perfect fall day for soup.  I love soup in the fall!  This recipe can easily double as a vegetarian one with substituting the chicken stock/ broth for a vegetable broth.  I have often made this for our vegetarian friends and family.  Serves 8.

Homemade Tomato Bread Soup

Ingredients:
2 Tbsp extra virgin olive oil
1 large onion – 2 cups chopped
1 cup chopped celery
1 cup chopped carrots
4 garlic cloves peeled and minced
2 28 oz cans whole peeled tomatoes and juice
2 14.5 oz cans chicken broth or stock
Salt and pepper to taste
1/2 cup virgin olive oil
2 tsp thyme
4 tbsp sliced basil
4 tbsp sliced parsley
Homemade or store bought croutons
1 cup Parmesan cheese and a little more to sprinkle on top of each bowl

To Make:

1)Cook olive oil with onions, celery, carrots and garlic over medium heat.

2)Add tomatoes, chicken broth /stock, salt, pepper, and thyme and boil for 20 minutes.

3)Add olive oil and Parmesan till warm

4)Garnish with fresh parsley, basil, croutons, and sprinkle a little Parmesan cheese on top

Jason made some homemade croutons for this recipe:)

-Cut day old bread and sprinkle with a little olive oil and garlic salt and bake 350 degrees 10-15  minutes

My Tomato Bread Soup Recipe was featured at:

From My Front Porch to Yours – Treasure Hunt Thursday

& Love of Home – Sundays at Home

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