Homemade Tomato Bread Soup Recipe using Fresh or Canned Tomatoes

Sharing all the details of how to make this tasty homemade tomato bread soup recipe using tomatoes fresh or canned from the vegetable garden & fresh bread croutons with step by step instructions & pictures!

Homemade Tomato Bread Soup Recipe

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SERVING SIZE – 8

PREP TIME – 15 Minutes

COOK TIME – 15-20 Minutes

I created this tomato bread soup recipe as a way to use the homegrown heirloom tomatoes we had canned. 

Sunday was the perfect fall day for soup.

I just love soup in the fall! 

This tomato bread soup 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. 

Ingredients Needed to Make Homemade Tomato Bread Soup

• 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

Step by Step Instructions for How To Make Tomato Bread Soup

Step ONE – Cook Onions, Celery, Carrots & Garlic

Cook 2 tablespoons olive oil with onions, celery, carrots and garlic over medium heat until the onions, celery & carrots are cooked.

Step TWO – Add Tomatoes, Chicken Broth & Seasonings

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

Step THREE – Add Parmesan & 1/2 Olive Oil

Add 1/2 olive oil along with the Parmesan cheese until the tomato bread soup is warm.

Step FOUR – Garnish the Tomato Bread Soup

Garnish your homemade tomato soup with fresh parsley, basil, croutons, and sprinkle a little Parmesan cheese on top before serving.

Instructions for How to Make 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

I hope you enjoy our family’s favorite fresh tomato bread soup recipe for fall!

by Tara Lehman

Yield: 8 Servings

Homemade Tomato Bread Soup Recipe using Fresh or Canned Tomatoes

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Sharing all the details of how to make this tasty homemade tomato bread soup recipe using tomatoes fresh or canned from the vegetable garden & fresh bread croutons with step by step instructions & pictures!

Prep Time 15 minutes

Cook Time 20 minutes 15 seconds

Total Time 35 minutes 15 seconds

Ingredients

• 2 Tablespoons 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

Instructions

1. Cook 2 tablespoons olive oil with onions, celery, carrots and garlic over medium heat until the onions, celery & carrots are cooked.

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

3. Add 1/2 olive oil along with the Parmesan cheese until the tomato bread soup is warm.

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

5. To make Homemade croutons. Cut day old bread and sprinkle with a little olive oil and garlic salt and bake 350 degrees 10-15  minutes.

Nutrition Information

Yield

8

Serving Size

1.5 cups
Amount Per Serving Calories 188

Nutrition information isn’t always accurate.

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