Filed Under: cook, north-american, soups, Starter, Under 20 Mins, Vegetables

Tomato Bread Soup with Cheddar Crisps

The flavour of this soup depends entirely on the quality of the ingredients. Use the ripest tomatoes and breadcrumbs from a quality loaf of bread. A day old Calabrese or country oval is ideal for the breadcrumbs

April 8th, 2012

Recipe by Paula Bowman

*To make fresh breadcrumbs, use a serrated knife to remove most of crusts from bread and cut into cubes. Place bread cubes in a food processor and pulse until roughly chopped. Bread can also be cut into very small cubes with a knife or torn by hand until very small pieces remain.
Prep Time
20 minutes
Cook Time
30 minutes
  • 2½ pounds fresh plum tomatoes or other ripe tomatoes
  • Water
  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 2 garlic cloves, lightly smashed
  • ¾ cup roughly chopped fresh white breadcrumbs*
  • ½ cup torn basil leaves
  • 2 ounces old cheddar cheese, grated on the small holes of a box grater
  • ¼ teaspoon freshly ground black pepper, plus more for seasoning
  1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment or a silicone liner and set aside.

  2. Fill a large bowl with ice water and set aside. Bring a large saucepan of water to a boil. Use a sharp paring knife to score the bottom of each tomato with an X. Place tomatoes in boiling water and cook for 1 minute. Remove tomatoes using a slotted spoon and transfer to ice water. Once cool, peel and discard skins and cut tomatoes in half, lengthwise. Use a small spoon or gently squeeze tomatoes to remove seeds and strain juice using a fine mesh strainer set over a bowl. Measure juice and add enough water to measure 2½ cups liquid. Roughly chop tomatoes (about 3 cups chopped).

  3. In a large saucepan over medium heat combine oil and garlic. Cook until garlic is fragrant but not brown, about 1 minute. Discard garlic using a slotted spoon and add tomatoes and strained juice mixture. Cook stirring occasionally until tomatoes are tender, about 15 minutes. Whisk bread into soup and continue to cook until warmed through, about 3 minutes. Add torn basil leaves and season generously with salt and pepper.

  4. Meanwhile, as soup cooks, arrange cheddar into 8 equal mounds on prepared sheet pan. Spread each mound slightly until it is about 2½-inches in diameter and sprinkle each cheese round with pepper. Transfer pan to oven and bake until lacey and light golden brown, about 8 minutes. Remove sheet pan from oven and let cool. Remove from pan using a thin spatula or a knife. Serve soup in warm bowls with 2 cheddar crisps and a drizzle of olive oil, if desired.

Tomato Bread Soup with Cheddar Crisps
Photography by Carlo Mendoza

One response to “Tomato Bread Soup with Cheddar Crisps”

  1. melmomma6 says:

    YUMMY!!!!!!!!!!!!!!!!!!!!!!! Thank You for sharing!

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