Plant Based Tomato Bread Soup

Ingredients

• 227 gwhole wheat sourdough bread, crust removed and discarded
• 907 gfresh vine-ripened tomatoes
• 1–3 clovesgarlic
• 30 mlred wine or water
• 473 ml (2 cups)water
• ½avocado
• 1 large bunchbasil leaves
• ½ teaspoonsalt
• 30 g (¼ cup)walnuts or another nut

Instructions

1. 1

   Prepare the bread

   Remove and discard the crust, then cut the bread into pieces about 2.5 cm square. If it is dry or not very fresh, sprinkle it with water and leave it to soften for about 15 minutes; fresh bread does not need this.

2. 2

   Blend the tomatoes

   Cut away the stems and the very tops of the tomatoes, then quarter them. Blend until smooth in a high-speed blender or food processor.

3. 3

   Cook the garlic

   Crush the garlic and cook it in a large pot with the red wine or water, using the liquid to help prevent it sticking.

4. 4

   Simmer the soup

   After 3–5 minutes, add the bread and stir it around. Pour in the tomato purée and the 473 ml water. Cook over medium heat, stirring constantly so the mixture does not stick or scorch.

5. 5

   Check the texture

   Once the bread has completely broken down into a soup-like texture, take the pot off the heat and cover it.

6. 6

   Blend the topping

   Put the avocado, basil leaves, salt and walnuts in a food processor and blend until smooth. Serve the soup with a generous spoonful of the topping.

What is tomato bread soup?

Tomato bread soup belongs to the Italian tradition of making a substantial dish from bread and ripe tomatoes. As the bread cooks in the tomato mixture, it breaks down and thickens the soup.

This version uses whole wheat sourdough and finishes with a blended avocado, basil and walnut topping. The topping adds a creamy contrast without dairy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 216 calories, 0g protein, 0g carbs, 0g fat.

The bread supplies most of the carbohydrates, while the avocado and walnuts contribute much of the fat; the tomatoes add freshness and volume. For a balanced plate, serve a portion with a green salad or other vegetables. The supplied nutrition figures are recorded separately and are not used here to estimate macros.

Choosing the bread

Fresh bread: Cut it into roughly 2.5 cm pieces and add it straight to the pot.

Dry bread: Sprinkle it with water and leave it for about 15 minutes before cooking, as directed. Removing the crust helps the pieces soften into the soup.

Getting the tomatoes ready

Trim: Remove the stems and the very tops before quartering the tomatoes.

Blend: A high-speed blender or food processor turns the fresh tomatoes into the smooth base that will soak into the bread.

Keeping the soup from sticking

The recipe uses red wine or water to cook the crushed garlic without oil. Once the bread, tomato purée and water are in the pot, stir constantly over medium heat to prevent sticking or scorching.

When the soup is ready

The key cue is the bread: it should have completely broken down, leaving a thick, soup-like texture. Take the pot off the heat at that point and keep it covered.

Blending the avocado topping

Blend the avocado with basil, salt and walnuts until smooth, then spoon it over the soup generously. Preparing it in a food processor gives the topping an even texture.

Serving the soup

Serve it warm as a filling main course, with the avocado pesto topping added just before eating. A crisp green salad or simply dressed vegetables make a fresh accompaniment.

Recipe notes & tips

• Use the ripest fresh tomatoes you have for a well-rounded tomato base.
• Cut the bread into similar-sized pieces so it softens evenly.
• If the bread is stale, allow the full 15 minutes for it to absorb water before adding it.
• Keep stirring once the tomato purée and water are in the pot, especially as the soup thickens.
• Blend the topping until smooth so it is easy to spoon over each serving.

Variations

• Choose another nut: Use a different nut in place of the walnuts.
• Adjust the garlic: Use one clove for a gentler flavour or up to three for a stronger one.
• Use water: Choose water instead of red wine to cook the garlic.
• Change the bread: Use another hearty sourdough, keeping the crust removal and preparation the same.
• Make it chunkier: Blend the tomatoes less thoroughly for a less uniform base.

Common mistakes to avoid

• Skipping the soak for dry bread: Sprinkle it with water and leave it for about 15 minutes before cooking.
• Leaving the crust on: Remove and discard it so the bread can break down as directed.
• Adding the bread before blending the tomatoes: Blend the quartered tomatoes first, then add their purée to the pot.
• Letting the soup sit unstirred: Stir constantly over medium heat to avoid sticking or scorching.
• Stopping while bread pieces remain: Cook until the bread has completely disintegrated into a soup-like texture.

How to store

Refrigerate leftover soup in a covered container and use within 3 days. Reheat gently in a saucepan, stirring; if it has thickened, loosen it with a little water. Store the avocado topping separately and blend it fresh if possible, as its colour and texture may change during storage.

Frequently asked questions