Spanish · Lunch
Thick Tomato Bread Soup (Low-Calorie)
A rustic Spanish soup built on stale bread simmered into tomatoes until it thickens into a spoonable, porridge-like texture, brightened with garlic, sweet paprika and olive oil. Served warm in a bowl with a scatter of fresh basil, it leans on ripe tomato and toasted bread rather than cream or cheese for body.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
345Calories
9.8gProtein
8.9gFat
54.5gCarbs
11.4gSugar
9.2gFiber
1210mgSodium
0mgChol
1.5gSat Fat
680mgPotassium
95mgCalcium
3.4mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
tear the sourdough into rough pieces and finely chop the onion and garlic on a cutting board.
2
Sweat
warm the olive oil in a small saucepan over medium-low heat and sweat the onion 4 minutes until soft and translucent.
3
Bloom
stir the garlic and smoked paprika into the saucepan and cook over medium-low heat 1 minute until fragrant and paprika darkens.
4
Simmer
add the crushed tomatoes and vegetable stock to the saucepan, bring to a gentle simmer over medium heat, and cook 8 minutes until slightly reduced.
5
Simmer
stir the torn bread into the saucepan and simmer over medium-low heat 6 minutes, mashing gently until the bread breaks down and thickens to porridge.
6
Finish
stir the sherry vinegar, salt and black pepper into the saucepan off heat, tasting until tomato flavor is balanced.
7
Plate
ladle the soup into a bowl and scatter the torn basil leaves over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g day-old sourdough bread
- 2 cup240g, about two-thirds of a 14.5 oz can canned crushed tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 4 tsp4 tsp olive oil
- 1 1/2 cup360ml vegetable stock
- 2 tsp2 tsp sherry vinegar
- fresh basil leaves
- a pinch of salt
- a pinch of black pepper
