Italian Bread Soup
A hearty Italian bread soup with rich tomato flavor, garlic, basil, and melted Romano cheese, perfect for a comforting meal on chilly days.
Ingredients
Instructions
- Saute garlic and basil in olive oil in a large saucepan until golden.
- Add the canned whole tomatoes; season with salt and pepper. Cook, breaking up tomatoes with a fork.
- Soak the sourdough bread chunks in water; squeeze dry.
- Add the soaked bread, vegetable broth, and half the Romano cheese to the tomato mixture; bring to a boil.
- Reduce heat and simmer slowly for 1 hour or until most of the liquid is absorbed.
- Stir in melted butter and the remaining Romano cheese.
- Cook until the soup thickens to the consistency of porridge.
Nutrition & Diet Analysis (per serving)
687
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).