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The Quickest Tomato Soup

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Recipe By Christina Pirello

This tomato soup usually simmers for hours and gets rich and creamy, as the bread “melts.” In this quick version, the soup has a chunky texture that is incredibly satisfying, cooks in just minutes, and is loaded with vitamins, minerals, protein, and fiber.

Makes 3–4 servings


  • Extra-virgin olive oil
  • 1 small red onion, diced
  • Sea salt
  • 2 (28-ounce) cans diced tomatoes
  • ½ loaf whole-wheat bread, cut into cubes
  • Cracked black pepper
  • 2–3 sprigs fresh basil, leaves coarsely chopped


    1. Place a small amount of oil and onion in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté for 2 minutes.
    2. Stir in tomatoes and bread; season to taste with salt and pepper and cook for 15 minutes. Add water in small amounts to create a thinner soup texture. Simmer 5 minutes more if you add water. Stir in basil and serve hot.
Photo by Flicker user Magic Madzik / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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