Spanish Tomato and Bread Soup | Possibly the BEST Tomato Soup Recipe

This Spanish Tomato and Bread Soup is possibly the best tomato soup ever. It´s filled with so many beautiful flavors, it´s easy to make, where there´s no tricky techniques or special equipment needed and it´s all done in a little over 30 minutes.

This recipe hails from the region of Andalucía. Where it is known as Sopa the Tomate y Pan. It´s typically served as a starter, but you can totally serve it as a main course. Next to a crunchy baguette and a bottle of Spanish red wine.

For this recipe I used tomatoes on the vine. But you can use any tomatoes you like. If you can´t find any decent tomatoes in your area, you can substitute them for two standard size cans of diced tomatoes. Either way, if you see the tomatoes add a bit of an acidic taste, add in a little sugar or baking soda.

TIPS & TRICKS to Make this Recipe: When cooking the tomatoes, make sure to mix them every 1 to 2 minutes. This will help to break them apart. You can even push down on them if you need to. This soup will hold for up 5 days in the fridge and freezes well too.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make Spanish Tomato and Bread Soup

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Spanish Tomato and Bread Soup | Sopa de Tomate y Pan

Course Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4

Calories 275 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 1/2 baguette
• 1 onion
• 4 cloves garlic
• 1 green bell pepper
• 2 1/4 lbs tomatoes 1 kilogram
• 2 cups vegetable broth 480 ml
• 1 sprig fresh mint
• pinch sea salt
• dash black pepper

Instructions

1. Finely chop the onion, roughly chop the garlic, finely chop the green bell pepper and cut the tomatoes into large chunks

2. Heat a large fry pan with a medium heat and add in the olive oil

3. Meanwhile, cut the baguette into ten 1/2 inch thick (1.25 cm) slices

4. Add the slices of baguette into the pan with the hot olive oil, all in a single layer, fry for 2 minutes per side or until golden fried all around, then remove from the pan and transfer over a wire rack

5. Using the same pan with the same heat, add in the chopped vegetables (except for the tomatoes), mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the chopped tomatoes and season with sea salt & black pepper, raise to a medium-high heat, mix together and cook the tomatoes for about 10 minutes, mixing every 1 to 2 minutes to help break up the tomatoes

6. After cooking the tomatoes for 10 minutes and you´ve ended up with a chunky tomato texture, add in the slices of fried baguette back into the pan, all in a single layer, the vegetable broth and the sprig of fresh mint, give it one final mix and simmer for 10 minutes

7. Transfer the soup into shallow bowls and garnish with fresh mint, serve at once, enjoy!

Nutrition Facts

Spanish Tomato and Bread Soup | Sopa de Tomate y Pan

Amount Per Serving

Calories 275 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 209mg9%

Potassium 749mg21%

Carbohydrates 31g10%

Fiber 5g21%

Sugar 11g12%

Protein 6g12%

Vitamin A 2247IU45%

Vitamin C 62mg75%

Calcium 74mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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