Spanish · Lunch
Thick Tomato Bread Soup
A Spanish rustic soup built on stale bread thickened into ripe tomatoes, garlic and olive oil, simmered until spoonable and finished with sherry vinegar and smoked paprika. Rooted in Andalusian and Extremaduran peasant cooking, it uses day-old bread to bulk out the pot, topped with a soft poached egg.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
407Calories
13.8gProtein
17.8gFat
47.2gCarbs
7.8gSugar
6.5gFiber
994mgSodium
186mgChol
2.6gSat Fat
738mgPotassium
96mgCalcium
3.1mgIron
0.3mcgVitamin B12
18mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
mediterranean
all-time-classics
vegetarian
Instructions
1
Prep
Tear the stale bread into chunks and roughly chop the tomato, then thinly slice the garlic.
2
Saute
Warm the olive oil in a small saucepan over medium heat and saute the garlic for 1 minute until pale gold and fragrant.
3
Simmer
Add the tomato, smoked paprika and vegetable stock to the pan and simmer over medium heat for 12 minutes until the tomato collapses.
4
Simmer
Stir in the torn bread and simmer gently over medium-low heat for 6 minutes, mashing until thick and porridge-like with no dry lumps.
5
Poach
Slide the egg into a small pan of barely simmering water over low heat and poach for 3 minutes until the white sets.
6
Finish
Stir in the sherry vinegar, salt and black pepper, adjusting seasoning to taste.
7
Plate
Ladle the soup into a bowl and set the poached egg on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g stale rustic bread
- 14 oz394g ripe tomato
- 4 cloves4 cloves garlic
- 4 tbsp60ml olive oil
- 2/3 cup160ml vegetable stock
- 2 tsp2 tsp sherry vinegar
- 1 tsp1 tsp smoked paprika
- 22 eggs
- a pinch of salt
- a pinch of black pepper
