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Recipe: Bread & Tomato Soup

October 22, 2019

Yield: 4 servings

Servings: 4

Serving Size: about 2/3 cup broth, 1 egg & 1/2 slice bread

Active Time: 20 minutes

Total Time: 40 minutes 

Recipe Description:

This healthy tomato soup recipe is a blend of two Tuscan classics, pappa al pomodoro (a hearty bread-thickened tomato soup) and acquacotta (which translates as “cooked water,” and is a soup made with tomatoes, greens and a poached egg, served over bread). This easy vegetable soup is the perfect light supper for those first cool evenings of fall.

Recipe Ingredients:

  • 2 cloves garlic, chopped, plus 1 clove, halved
  • 1/4 teaspoon crushed red pepper, or to taste
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 1/2 cups canned plum tomatoes, drained and chopped
  • 3 cups water
  • 12-by-3-inch piece Parmesan cheese rind plus 2 tablespoons freshly grated Parmesan, divided
  • 1/4 teaspoon salt
  • 1/2 cup cooked spinach or chard, coarsely chopped
  • 2 large slices (1-inch-thick) country-style bread, toasted
  • 4 large eggs

Recipe Steps:

  1. Put chopped garlic and crushed red pepper in a 3- to 4-quart pot. Drizzle with 1 tablespoon oil and stir to coat. Cook over medium heat until the garlic barely begins to brown, about 2 minutes. Add tomatoes, water, cheese rind and salt; bring to a simmer and cook for 15 minutes. Discard the rind. Stir in spinach (or chard).
  2. Meanwhile, cut each slice of toasted bread in half and rub with the cut sides of the remaining garlic clove. Divide bread among 4 shallow soup bowls.
  3. Crack each egg into its own small bowl, taking care not to break the yolks. Slip the eggs into the simmering broth and cook for 3 to 5 minutes for medium-set yolks, spooning a little broth over the top from time to time if the eggs are not completely submerged. Using a slotted spoon, transfer an egg to each piece of toast. Spoon broth over the eggs, sprinkle with grated cheese and drizzle with the remaining 2 tablespoons oil. Serve at once.

Recipe Nutrition:

Per serving: 316 calories; 16 g fat (4 g sat, 10 g mono); 188 mg cholesterol; 28 g carbohydrate; 0 g added sugars; 2 g total sugars; 12 g protein; 3 g fiber; 516 mg sodium; 359 mg potassium.

Nutrition Bonus: Vitamin A (56% daily value), Vitamin C (19% dv), Folate (16% dv), Iron (15% dv)

2 Carbohydrate Serving(s)

Exchanges: 1 1/2 starch, 1 vegetable, 1 medium-fat Meat, 2 fat

Recipe Disclaimer(s):

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.


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