Recipes · Soups & stews
Tomato and Bread Soup with Sage
AI-written · not yet kitchen-tested
Stale bread varies in absorbency. This soup is intentionally thick; stirring often prevents bread from sticking to the pot.
Tomato and Bread Soup with Sage
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 800 g (1.8 lb) diced tomatoes
- 180 g (6.3 oz) stale wheat bread
- 100 g (3.5 oz) onion
- 2 clove garlic
- 3 tbsp olive oil
- 700 ml (3 cup) water
- 6 sheet sage
- 0.75 tsp salt
Method
- Cut bread into small cubes. Finely chop onion and garlic, then wash and thinly slice the sage leaves.
- Soften onion in oil for 5 minutes. Add garlic and sage for 1 minute, then tomatoes, water and salt and simmer for 14 minutes.
- Stir in bread and cook over low heat for 10 minutes, stirring often. The thick soup should be soft while retaining a few small bread pieces.
Tip: Untested: check tenderness and thickness on your own stove. Quantities are intended for four servings and have not been measured in practice.