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Mediterranean Tomato Soup with Charred-Style Crispy Herb Bread

Name: Mediterranean Tomato Soup with Charred-Style Crispy Herb Bread
Total time: 45 min
Yield: About 6 soup portions; 8–9 cups total (estimated)
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon tomato paste; 1 (28-ounce) can crushed tomatoes; 1 (14-ounce) can diced tomatoes (with juices); 3 cups low-sodium chicken or vegetable broth; 1 teaspoon dried oregano; 1/2 teaspoon dried basil (or Italian seasoning); 1/4 to 1/2 teaspoon red pepper flakes, optional; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 1 tablespoon honey (optional, for balance); 2 tablespoons chopped fresh basil or parsley (for finishing); 3 cups torn bread (sourdough, rustic loaf, or pita), about 4 to 6 slices; 3 tablespoons extra-virgin olive oil, plus more as needed; 2 cloves garlic, minced; 1 tablespoon chopped fresh parsley; 1 teaspoon dried oregano; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; Optional finish: 1/4 cup grated Parmesan or Pecorino; Greek yogurt or crème fraîche (for topping, optional); Feta, crumbled (for topping, optional); Optional: Lemon wedges (for serving)

Nothing says “gather around the table” like a big pot of warm tomato soup—especially when it’s finished with a crunchy, smoky herb topping. This Mediterranean-inspired version simmers until silky, then gets crowned with charred-style crispy bread crumbs (no grill required) for that irresistible contrast of warm soup and crisp, browned edges.

6 portions · About 45 minutes

Original recipe: About 6 soup portions; 8–9 cups total (estimated).

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Tomato soup with crisp herb bread and a parsley garnish — Real licensed photograph used as serving inspiration; the recipe was developed independently.

How much are you cooking?

Total portions to cook

6 portions · 2 portions now · 4 for later

For the original batch: Estimated yield is 8–9 cups of soup: six portions of roughly 1 1/3–1 1/2 cups, or more small starters. Keep soup and topping separate. Make only the bread topping needed for each meal; refrigerate any prepared garlic-and-oil topping promptly, and re-crisp before serving.

Choose the total you want to cook, including any portions reserved for another meal. Repeating this dish on your calendar uses that same batch.

Ingredients

Tomato soup

2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon tomato paste
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes (with juices)
3 cups low-sodium chicken or vegetable broth
1 teaspoon dried oregano
1/2 teaspoon dried basil (or Italian seasoning)
1/4 to 1/2 teaspoon red pepper flakes, optional
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 tablespoon honey (optional, for balance)
2 tablespoons chopped fresh basil or parsley (for finishing)

Charred-style crispy herb bread topping

3 cups torn bread (sourdough, rustic loaf, or pita), about 4 to 6 slices
3 tablespoons extra-virgin olive oil, plus more as needed
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Optional finish: 1/4 cup grated Parmesan or Pecorino

Optional serving extras

Greek yogurt or crème fraîche (for topping, optional)
Feta, crumbled (for topping, optional)
Optional: Lemon wedges (for serving)

Method

Recipe by Heather Schiefelbein.

Make the soup base: In a large pot or Dutch oven over medium heat, warm olive oil. Add onion and cook until softened and lightly translucent, 6 to 8 minutes. Stir in garlic and tomato paste; cook 1 minute until fragrant.
Simmer: Add crushed tomatoes, diced tomatoes (with juices), broth, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a gentle simmer, then reduce heat and cook 20 to 25 minutes, stirring occasionally. The soup should thicken slightly.
Blend for texture (optional): For a smoother soup, use an immersion blender for 15 to 20 seconds. For a chunkier texture, blend less. Stir in honey (if using) and chopped fresh herbs. Taste and adjust salt.
Toast the bread topping while the soup simmers. Heat the oven to 400°F. Toss torn bread with its olive oil, garlic, parsley, oregano, salt and pepper on a bare metal sheet pan. Bake for 8–12 minutes, tossing once, until golden and crisp. Watch the garlic so it colors without burning. Make only the share of topping needed for this meal.
Break into crunchy bits. Cool the bread for 2 minutes, then tear into bite-size pieces. Toss with optional Parmesan while warm. Reserve any unused garlic topping in the refrigerator, not on the counter.
Serve: Ladle soup into bowls. Top each with a generous handful of crispy herb bread. Add a spoonful of yogurt/crème fraîche or crumbled feta if you like, and finish with a squeeze of lemon.

Serving, later meals and useful notes

Estimated yield is 8–9 cups of soup: six portions of roughly 1 1/3–1 1/2 cups, or more small starters. Keep soup and topping separate. Make only the bread topping needed for each meal; refrigerate any prepared garlic-and-oil topping promptly, and re-crisp before serving.

Divide reserved cooked food into shallow containers and refrigerate promptly, within 2 hours (1 hour above 90°F). Keep the refrigerator at 40°F or colder. Use within 3–4 days, or any shorter limit noted here. Reheat cooked leftovers to 165°F, stirring liquids and checking several places. Bring soups and sauces to a boil when reheating. Keep fresh salad, bread and garnishes separate; warm only what you will eat.