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.
Tips & Substitutions
For added depth of flavor, consider using homemade vegetable broth or a splash of red wine. If you don't have sourdough, any rustic bread can work, but adjust the soaking time as needed. For a heartier version, you can add cooked beans or lentils. Fresh herbs like thyme or parsley can also enhance the dish, making it a delightful addition to your Italian recipes repertoire.
Serving Suggestions
Serve Italian Bread Soup hot, garnished with a sprinkle of extra Romano cheese and a drizzle of olive oil. It pairs beautifully with a simple green salad or crusty garlic bread for a complete meal. Consider enjoying it alongside Jumbo Shells(Spinach And Ricotta Filling) for a comforting Italian feast.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of broth or water if it thickens too much. This will help restore its creamy consistency without losing flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Bread Soup contains roughly 809 calories, with 32g protein, 96g carbohydrates, and 46g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (167% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 2130mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned tomatoes instead of fresh ones?
Yes, canned whole tomatoes are perfect for this recipe as they provide a rich flavor and texture. Just ensure you use high-quality canned tomatoes for the best results. If you prefer a smoother consistency, you can puree them before adding to the pan.
How do I make this soup vegetarian?
This recipe is already vegetarian by using vegetable broth. Just ensure that any additional ingredients, like cheese, are also vegetarian-friendly. You might also consider adding more vegetables like spinach or kale for extra nutrition and flavor.
Can I freeze the soup?
Yes, you can freeze the soup, but it’s best to do so before adding the Romano cheese and butter. Freeze it in portioned airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating on the stovetop.
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).