Tomato Bread Soup Recipe

Tomato Bread Soup
By Anne K. Fishel, Ph.D.,
Author of Home for Dinner: Mixing Food, Fun and Conversation for a Happier Family and Healthier Kids

Create interesting meals from leftovers: My favorite recycled recipe is tomato bread soup, which is a delicious way to use up stale bread, ends of loaves, and imperfect tomatoes. 

2 tablespoons olive oil
1 onion, diced
1 celery stalk, diced
1 carrot stick, diced
2 cloves garlic, minced
1 fennel bulb, diced
2 cups stale bread, cut into cubes (If you only have fresh bread, you can lightly toast it)
1 (28-ounce) can plum tomatoes (pureed in a food processor) or 4 fresh tomatoes
1 quart vegetable or chicken stock
¼ cup red wine
½ cup chopped fresh basil leaves
Grated Parmesan cheese

In a Dutch oven or heavy soup pan, heat the oil and throw in the onion, celery, carrots, garlic, and fennel, sautéing over medium heat until soft. Then toss in the bread and stir for about 1 minute, or until it is coated in oil.

Add the tomatoes, basil leaves, stock, and wine, and simmer over low heat for about 30 minutes. Season with salt and pepper.

Serve with generous amounts of Parmesan cheese on top.

Copyright © Anne K. Fishel, Ph.D., author of Home for Dinner: Mixing Food, Fun and Conversation for a Happier Family and Healthier Kids (AMACOM; January 2015; $16; Paperback; ISBN: 978-0814433706)

Author Bio
Anne K. Fishel, Ph.D., author of Home for Dinner: Mixing Food, Fun and Conversation for a Happier Family and Healthier Kids, is the director of the Family and Couples Therapy Program at Massachusetts General Hospital and an associate clinical professor of psychology at the Harvard Medical School. As cofounder of The Family Dinner Project, she has been interviewed by Good Housekeeping, NPR, The New York Times, and other national media. Dr. Fishel writes the popular blog “Digital Family” for Psychology Today. A mother of two young adult sons, she lives near Boston with her husband. For more information please visit AMACOM.com and http://thefamilydinnerproject.org, and follow the author on Facebook and Twitter