Fresh tomato and wholemeal bread soup recipe

205 ratings Rate
  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 176 calories / serving
  • Freezable
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Fresh Tomato & Wholemeal Bread Soup (h)

Heat the oil in a large saucepan and fry the onion for 5 minutes. Add the tomatoes, cover and cook for a further 5 minutes. Stir in the stock, bring to the boil. Roughly tear up the bread and add to the soup. Simmer for 5 minutes.

Add the basil and purée with a hand blender or food processor. Season to taste.


Try adding some smoked back bacon with the onion for extra flavour. Ideal served chilled in summer.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

  • Ingredients

  • 1tbsp rapeseed oil
  • 1 large onion, chopped
  • 800g fresh tomatoes, roughly chopped
  • 1 litre chicken or vegetable stock
  • 4 medium slices wholemeal bread
  • 1 x 25g pack basil
  • Energy 740kj 176kcal 9%
  • Fat 5g 8%
  • Saturates 1g 6%
  • Sugars 11g 12%
  • Salt 3g 50%

of the reference intake
Carbohydrate 27.6g Protein 6g Fibre 6.8g


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