Tomato and olive bread soup

Recipe from: 6 June 2013
tomato soup recipe

Ingredients 14
Servings 1
Minutes 00:00


Serving Change
  • 45
    olive oil
  • 1
    onion - finely chopped
  • 4
    garlic - crushed
  • 1
    chilli - chopped and seeds removed (optional)
  • 3
    400 g cans whole peeled tomatoes in juice
  • 750
    good quality chicken or vegetable stock
  • 45
    tomato paste
  • 30
    balsamic vinegar
  • 30
    brown sugar
  • Salt and pepper to taste
  • 6
    slices of stale ciabatta - broken into pieces
  • A handful of roughly chopped basil
  • A handful of roughly chopped parsley
  • 1
    packet of Calamata olives - pitted and halved


Sauté the onion, garlic and chilli in the heated olive oil until soft and aromatic.

Add the tomatoes and heat through briefly.

Add the stock, paste, balsamic vinegar and sugar. Cover and bring to the boil, then reduce the heat and simmer for 30 minutes.

Place the bread pieces into the soup, cover and simmer for another 15-20 minutes. If too thick, add more hot stock.

Remove from the heat and add the fresh herbs and olives.

Serve topped with plenty pecorino and drizzle with olive oil.

Reprinted with permission of BitsofCarey. To see more recipes, click here.

Read more on: soups  |  tomato  |  recipes

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.