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+ servings
5 from 5 votes

Oh-So-Simple Tomato Bread Soup

Author - Gena Hamshaw
Yields: 4 servings


  • 1 tablespoon olive oil
  • 1 white or yellow onion, chopped
  • 4 cloves garlic, minced
  • 3-4 lbs ripe, beefsteak tomatoes, chopped (about 5 large tomatoes)
  • 1 cup water
  • 1/2-1 teaspoon salt (to taste: I used 1 teaspoon Diamond Crystal kosher salt, and I'd have used about half the amount of fine sea salt)
  • 3 heaping cups cubed, day-old sourdough (more if you'd like a thick stew)


  • Heat the oil in a roomy pot over medium heat. Add the onions. Cook for 5 minutes, or until the onion is soft and clear. Add the garlic and cook, stirring frequently, for another minute.
  • Add the tomatoes, water, and salt. Bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 30 minutes.
  • Transfer half of the soup (or more, if you'd like it to be totally pureed) to a blender and blend till smooth, or use an immersion blender to blend it up partially. I like it to be mostly smooth with some juicy bits of tomato throughout. Transfer the blended mixture back to the pot and bring it back to a simmer.
  • Add the bread to the soup. Warm everything through, then serve. If the bread absorbs more liquid than you like, add a little water and stir. The bread will continue to soak up all the goodness as leftovers sit (up to 5 days in an airtight container in the fridge).