Tomato and bread soup

Tomato and bread soup


This tomato soup is great for the kids - low in sodium, low in saturated fat and high in fibre.

The ingredient of Tomato and bread soup

  1. 1 tablespoon olive oil
  2. 1 large brown onion, chopped
  3. 2 garlic cloves, crushed
  4. 8 fresh basil leaves
  5. 3 medium zucchini, chopped
  6. 1.5kg ripe tomatoes, chopped
  7. 2 cups Massel chicken style liquid stock
  8. Pinch caster sugar
  9. 100g stale ciabatta bread, torn
  10. 50g ciabatta bread, toasted, cut into cubes, to serve

The instruction how to make Tomato and bread soup

  1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic, basil and zucchini. Cook, stirring occasionally, for 5 minutes or until onion and zucchini have softened. Add tomato. Cook, stirring, for 2 minutes.
  2. Add stock and sugar. Bring to the boil. Reduce heat to low. Simmer for 30 minutes, stirring occasionally or until tomatoes have collapsed and soup has reduced slightly.
  3. Meanwhile, place torn ciabatta in a shallow bowl. Add 2 cups cold water. Stand 10 minutes or until bread has softened. Add bread mixture to soup. Stir to combine. Cook for 3 minutes or until heated through.
  4. Remove from heat. Cool for 5 minutes. Blend soup, in batches, until smooth. Return to pan over low heat. Cook for 3 to 4 minutes or until heated through. Season with pepper. Top with ciabatta cubes to serve.

Nutritions of Tomato and bread soup

fatContent: 241.39 calories
saturatedFatContent: 6.5 grams fat
carbohydrateContent: 1.1 grams saturated fat
sugarContent: 29.8 grams carbohydrates
cholesterolContent: 11.2 grams protein
sodiumContent: 2 milligrams cholesterol


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