Tomato soup with fresh tomatoes and ciabatta

Recipe from Topfood
Tomato soup with fresh tomatoes and ciabatta
Cooking time: 40 min
Servings 4
This soup can be called winter, but you can serve it in summer. Buy very juicy and ripe tomatoes, which will make the dish delicious and special.
The highlight of this tomato soup is the crispy ciabatta and grated cheese that goes well together.


  • Ciabatta
    6 slices
  • Onions
    2 pcs.
  • Carrots
    2 pcs.
  • Tomatoes
    1,5 lbs.
  • Grated Parmesan cheese
    to taste
  • Water
    1,3333333333333 cups
  • Olive oil
    2 tbsp.
  • Basil
    to taste
  • Salt, ground black pepper
    to taste

Nutrition facts per serving

  • Calories

    946 kcal

  • Protein

    29.4 g

  • Fat

    25.3 g

  • Carbohydrates

    148.1 g


  • Peel onions and carrots, rinse and finely cut.

  • Pour olive oil in a heavy-bottomed pot, add the chopped ingredients and brown until golden brown for 10-15 minutes.

  • Scald tomatoes and peel them. Grind them with a fork and add to the vegetables. Pour a glass of water, simmer for 15 minutes.

  • Remove stems from the basil and chop them. Add to the soup. Season with spices. Cook for about 10 minutes.

  • Heat the frying pan, pour olive oil and put the slices of ciabatta. Brown on both sides. Serve in a deep bowl, garnished with basil, crispy ciabatta and grated Parmesan cheese.


  • How to peel tomatoes? Rinse tomatoes. Cut a shallow “X” in the bottom of each tomato. Fill a pot with water, bring to a boil and dip the tomatoes in boiling water for a minute. Then cover them with cold water and peel with a sharp knife.

Bon Appetit!

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