Summer 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.  

Course Soup
Prep Time 20 minutes
Servings 6
Author Monica


  • 1/2 pieces loaf of Crusty Italian Bread torn into 1” to 1/2 “
  • 1-2 tablespoons of Olive Oil
  • 1 Recipe Tomato Broth See link to the recipe below
  • 1 ½ lbs Chopped Tomatoes: I use a mix of Heirloom Cherry, and Sungold
  • 1 cup small Ball of Mozzarella cheese finely diced about ½
  • 1 ½ Cup Shaved Asiago Pecorino Cheese or Mozzarella Cheese*
  • leaves A handful of torn basil plus sprigs for garnish
  • 6 Poached 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 Notes

CLICK HERE for the recipe Tomato Broth