Spanish Tomato and Bread Soup Recipe

Receta de Sopa de Tomate y Pan

40 Minutes

4 Servings

Ingredients

1/4 cup extra virgin olive oil
1/2 baguette
1 onion
4 cloves garlic
1 green bell pepper
2 1/4 lbs tomatoes
2 cups vegetable broth
1 sprig fresh mint
pinch sea salt
dash black pepper

Nutritional Facts

Calories 275
Calories From Fat 135
Total Fat 15 gr (23%)
Saturated Fat 2 gr (13%)
Polyunsaturated Fat 2 gr
Monounsaturated Fat 10 gr
Sodium 209 mg (9%)
Potassium 749 mg (21%)
Total Carbohydrates 31 gr (10%)
Fiber 5 gr (21%)
Sugars 11 gr (12%)
Protein 6 gr (12%)
Vitamin A 2247 IU (45%)
Vitamin C 62 mg (75%)
Calcium 74 mg (7%)
Iron 2 mg (11%)

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

This recipe comes from the sun-soaked region of Andalucía, where it’s traditionally known as Sopa de Tomate y Pan. While it’s often served as a starter, it works beautifully as a main course, especially when paired with a crunchy baguette and a glass of Spanish red wine. Bursting with rich, vibrant flavors, this Spanish Tomato and Bread Soup is possibly the best tomato soup you’ll ever taste. Best of all, it’s simple to make—no tricky techniques or special equipment are needed—and it’s ready in just a little over 30 minutes, making it perfect for a comforting weeknight meal or an impressive dish for guests.

Steps

Finely chop the onion, roughly chop the garlic, finely chop the green bell pepper and cut the tomatoes into large chunks. Heat a large fry pan with a medium heat and add in the olive oil. Meanwhile, cut the baguette into ten 1/2 inch thick (1.25 cm) slices. Add the slices of baguette into the pan with the hot olive oil, all in a single layer, fry for 2 minutes per side or until golden fried all around, then remove from the pan and transfer over a wire rack. Using the same pan with the same heat, add in the chopped vegetables (except for the tomatoes), mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the chopped tomatoes and season with sea salt & black pepper, raise to a medium-high heat, mix together and cook the tomatoes for about 10 minutes, mixing every 1 to 2 minutes to help break up the tomatoes. After cooking the tomatoes for 10 minutes and you've ended up with a chunky tomato texture, add the slices of fried baguette back into the pan, all in a single layer, the vegetable broth and the sprig of fresh mint, give it one final mix and simmer for 10 minutes. Transfer the soup into shallow bowls and garnish with fresh mint, serve at once, enjoy! Notes: When cooking the tomatoes, make sure to mix them every 1 to 2 minutes. This will help to break them apart. You can even push down on them if you need to. This soup will hold for up to 5 days in the fridge and freezes well too.