Tomato Bread Soup
A quick, rustic tomato soup thickened with bread and brightened with greens and lemon. Ready in about 20 minutes, it's a comforting bowl that uses pantry staples.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 8g
Ingredients
- 2 tbsp olive oil
- 1 medium onion
- 28 oz canned crushed tomatoes
- 2 cups vegetable broth
- 4 cups stale bread
- 2 cups baby spinach
Instructions
- 1
Heat the 2 tbsp olive oil in a large pot over medium. Add the 1 diced onion and cook until soft and translucent, about 5 minutes.
- 2
Stir in the 28 oz crushed tomatoes and 2 cups vegetable broth. Bring to a simmer, then cook for 5 minutes until slightly thickened.
- 3
Add the 4 cups torn bread and 2 cups spinach. Stir and cook for 3-4 minutes until the bread softens and the spinach wilts.
- 4
Season with salt and pepper. Serve with a lemon wedge to squeeze over each bowl.
Tools you’ll need
- large pot
- wooden spoon
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
