Spanish-Style Tomato and Olive Oil Bread Soup
A rustic and soothing soup made by simmering torn bread in a rich tomato and olive oil broth, accented with garlic and smoked paprika. This spanish-inspired soups (vegetarian) ready in about 30 minutes pairs olive oil, garlic cloves, minced, canned crushed tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups day-old rustic bread, torn into 1-inch pieces
- 4 tbsp olive oil
- 3 garlic cloves, minced
- 28 oz canned crushed tomatoes
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh basil leaves, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 4 tbsp olive oil in a large pot over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Stir in 1 tsp smoked paprika and 1/4 tsp red pepper flakes, cooking for 30 seconds to release their aroma.
- Step 3: Add 28 oz canned crushed tomatoes, 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Step 4: Add 4 cups torn day-old rustic bread pieces to the pot, stirring gently to soak the bread in the tomato broth. Simmer for 10 more minutes until the bread has softened and thickened the soup.
- Step 5: Remove from heat, stir in 2 tbsp chopped fresh basil, and ladle into bowls to serve warm.
Frequently asked questions
How long does Spanish-Style Tomato and Olive Oil Bread Soup take to make?
Total time is about 30 minutes (5 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spanish-Style Tomato and Olive Oil Bread Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Spanish-Style Tomato and Olive Oil Bread Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spanish-Style Tomato and Olive Oil Bread Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spanish-Style Tomato and Olive Oil Bread Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
