Monica's Tomato and Bread Soup
This soup is so comforting to me. I vary the cheese according to my mood. I've given suggestions below. Pick one type of cheese or use all three - you can't go wrong.
  • ½ loaf of Crusty Italian Bread, torn into 1” to ½ “ pieces
  • 1-2 tablespoons of Olive Oil
  • Hot Tomato Broth, CLICK HERE for the recipe
  • 1 ½ lbs Chopped Tomatoes: I use a mix of Heirloom, Cherry, and Sungold
  • 1 small Ball of Mozzarella cheese finely diced, about ½ cup
  • 1 ½ Cup Shaved Asiago, Pecorino Cheese or Mozzarella Cheese*
  • A handful of torn basil leaves plus sprigs for garnish
  • 6 Poached or Fried (Sunny Side Up) eggs
  1. Preheat the oven to 350 degrees. In a large bowl toss the bread and the olive oil together until the bread is coated. Spread on a baking sheet and toast for about 10 minutes, stirring halfway through until golden. Set aside to cool.
  2. Heat the Tomato Broth and keep warm. Poach the eggs and set aside on a paper towel lined plate. If you fry the egg it’s best to do it just before serving.
  3. Just before serving evenly divide the toasted bread, tomatoes, 1 Cup of cheese(s), and basil in the bottom of 6 soup bowls. Ladle the hot broth over, top with the poached or fried egg, garnish with the basil sprigs and serve.
Recipe by Monica's Table at