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Bread & Tomato Soup

  • 20 m
  • 40 m
Faith Willinger
“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.”


    • 2 cloves garlic, chopped, plus 1 clove, halved
    • ¼ teaspoon crushed red pepper, or to taste
    • 3 tablespoons extra-virgin olive oil, divided
    • 1½ 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
    • ¼ teaspoon salt
    • ½ cup cooked spinach or chard, coarsely chopped
    • 2 large slices (1-inch-thick) country-style bread, toasted
    • 4 large eggs


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/16/2019