Spanish · Lunch
Thick Tomato Bread Soup (Gluten-Free)
A rustic Catalan-style bread soup thickened with gluten-free bread instead of wheat loaf, simmered with ripe tomatoes, garlic, sweet paprika and olive oil until spoon-thick. Finished with a drizzle of olive oil and torn basil, it eats like a savoury porridge, warming and rich with roasted tomato depth.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
395Calories
8.2gProtein
20.1gFat
48.6gCarbs
11.8gSugar
6.4gFiber
923mgSodium
0mgChol
2.8gSat Fat
710mgPotassium
92mgCalcium
2.5mgIron
0mcgVitamin B12
24mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Tear the gluten-free bread into rough pieces, chop the tomatoes and onion, and thinly slice the garlic.
2
Sweat
Warm the olive oil in a small saucepan over medium-low heat and sweat the onion and garlic for 4 minutes until soft and translucent.
3
Simmer
Add the chopped tomatoes and paprika to the pan, and simmer over medium heat for 8 minutes until the tomatoes collapse into a thick sauce.
4
Simmer
Pour in the vegetable stock and torn bread, then simmer over medium-low heat for 10 minutes, mashing the bread until the soup thickens to a porridge-like consistency.
5
Finish
Stir in the sherry vinegar and salt to taste, adjusting the seasoning until well balanced.
6
Plate
Ladle the soup into a bowl, drizzle with extra olive oil, and scatter the torn basil leaves on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5 oz140g gluten-free bread
- 44 medium tomatoes (about 5.3 oz / 150g)
- 4 cloves4 cloves garlic
- 11 onion
- 3 tbsp44ml olive oil
- 1 tsp1 tsp paprika
- 6.86.8 fl oz (200ml) vegetable stock
- 2 tsp2 tsp sherry vinegar
- a pinch of salt
- a few basil leaves
