I’ve been thinking about this meal for a very, very long time. Ever since I opened the September issue of Bon Appétit, in fact. Now, easy tomato soup is a classic. One of my favorite quick meals to throw together when I’m lacking fresh ingredients. But fried bread? This is completely novel to me. And it must happen immediately.
I’ve been traveling so much, and then the move, so alas, immediately became two months. But it really is true. All of the best things in life are worth waiting for.
The soup itself is quite simple. Onion, carrots, garlic, tomatoes, smoked paprika, and cayenne. Simmered together and then lightly blended before serving. (I like tomato soup best when it retains some of its chunkiness.) It’s freezer-friendly, great for making ahead of time, and can be reheated on either the stovetop or in the microwave for quick weekday lunches.
This easy tomato soup is delicious…but I think most of us already know that tomato soup is the best, so let’s get to the (extra) good stuff.
Oh, fried bread, where have you been all of my life?
Crunchy, fatty, herby goodness. Delicious all on its own but also the most ideal tomato soup dipping vehicle. Plus (best part) while the tomato soup is simmering, you have just enough time to get your herb fried bread hot and ready to be eaten.
When it comes to homemade easy tomato soup with herb fried whole grain bread, it’s all about efficiency.
Is fried bread the “healthiest” or lowest calorie option out there? Certainly not.
Should you still try it next time your making homemade soup? Most definitely.
Wellness is all about balance and fried bread certainly fits into a healthy, plant-based lifestyle (if I have anything to say about it).
So, I tell you, make the fried bread and experience tomato soup in an entirely new (and exceptionally cozy) way.
Lunchtime will never be the same again.
- 2 tablespoons grapeseed oil (or cooking oil of choice)
- 1 cup diced red onion
- 1 cup peeled and diced carrots (about 2 medium carrots, I included the green carrot tops)
- 3 cloves minced garlic
- 2 teaspoons smoked paprika
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
- 2 (28 ounce) cans whole peeled tomatoes
- Nutritional yeast and extra virgin olive oil for serving
- Heat oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add carrots, onion, garlic, and spiced and cook an additional 5 minutes or until aromatic. Add tomatoes and simmer on low-medium for about 20 minutes, stirring and pressing tomatoes with back of spoon until tomatoes are tender.
- Remove from heat and carefully transfer to a blender or use an immersion blender to puree (I like to just pulse in my blender 3-4 times to keep some chunks). Pour into bowls and top with nutritional yeast and a drizzle of extra virgin olive oil if desired. Enjoy!
- ¼ - ½ cup grapeseed oil or frying oil of choice (enough to keep a quarter inch of oil in a small skillet)
- 1 tablespoon dried French thyme
- 1 tablespoon nutritional yeast (optional)
- 1 teaspoon crushed rosemary
- Salt and pepper to taste
- 8 thick cut slices of whole grain bread
- Heat oil in small skillet over medium-high heat. Mix together thyme, nutritional yeast, rosemary, and salt and pepper and set aside.
- Add bread slices to skillet and sprinkle with some of the herb blend. Fry until golden brown and then flip. Sprinkle with more herb blend and fry until other side is browned, about 3 minutes each side. Repeat until all 8 slices of bread are fried and rest slices on a piece of paper towel until ready to serve. Best enjoyed hot and fresh!
What’s your favorite way to eat tomato soup?
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