Tomato Bread Soup

Struggle Meals - "Turn Up For Tomatoes"

Prep Time
Cook Time


  • 2 cups water
  • 1 clove garlic, crushed
  • 1 bay leaf
  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 1/2 fennel bulb, finely chopped
  • 2 cloves garlic, minced
  • Red pepper flake packet
  • 3 pounds beefsteak tomatoes, sliced
  • 3 thick slices of day-old crusty bread, cut in cubes
  • 1/4 cup torn basil leaves


  1. To a small saucepot, add the bay leaf, garlic and water. Bring to a boil and simmer.
  2. Heat a soup pot over medium heat and add the olive oil. Stir in the onion, fennel, garlic and red pepper flakes. Season with salt and pepper and cook 5 to 7 minutes.
  3. Add the chopped tomatoes and cook for 15 more minutes.
  4. Stir in the garlic broth, then the bread cubes. Bring to a boil and turn down to simmer for about 15 minutes, or until bread has thickened the soup.
  5. Serve garnished with basil leaves.