The recipe for tomato bread soup in jar cooking is taken from my first book Easy Jar Cooking. A typical Tuscan recipe, tomato bread soup is made with stale Tuscan bread soaked in vegetable broth in jar cooking, peeled tomatoes, and basil oil. Like all microwave jar cooking recipes, this recipe also cooks in a few minutes and can be stored in a vacuum for a long time.
After proposing the tomato bread soup in the electric pressure cooker, very useful when we have to make many servings, here is a single serving version of the tomato bread soup. An excellent anti-waste and energy-saving recipe, very useful when we have bread to consume. At the end of the recipe, you will find many tips to transform tomato bread soup into a second course and also how to make it healthy and low glycemic. I hope to have offered you something useful.
Now, ready, jars and go make the best tomato bread soup in jar cooking there is!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Jar Cooking, Microwave
- Cuisine: Italian
- Seasonality: All seasons
- Energy 472.96 (Kcal)
- Carbohydrates 52.27 (g) of which sugars 7.96 (g)
- Proteins 8.91 (g)
- Fat 26.55 (g) of which saturated 4.17 (g)of which unsaturated 3.68 (g)
- Fibers 6.29 (g)
- Sodium 678.16 (mg)
Indicative values for a portion of 390 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making tomato bread soup in a jar
- 14.1 oz peeled tomatoes
- 6.3 oz Tuscan bread (stale)
- 1 1/4 cups vegetable broth (warm)
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- 4 leaves basil
What you need for jar cooking
- 1 Microwave oven
- 2 Jars 500 ml with thick seal
- 1 Bowl
Procedure
Cut the bread into cubes, distribute it in the bowl, and soak it with the broth.
In the meantime, crush the peeled tomatoes and divide them into the 2 jars, add the oil, half a garlic clove, the basil, or 2 tablespoons of basil oil.
Squeeze the bread, add it to the tomato in the jars and mix. Clean the edges of the jars, close, and latch.
Place the 2 jars together in the microwave* and cook for 11 minutes at your tested power, I at 600 watts.
At the end of cooking, let the closed jars rest for at least 20 minutes. During the rest, the recipe will cook at a low temperature, and a vacuum will form in the jar.
Once the jars are at room temperature, you can store them in the refrigerator for 10 days.
When you want to enjoy the tomato bread soup in jar cooking, just unlatch, insert one jar at a time in the microwave, and start first for 2 minutes with defrost function to acclimate the glass. Then, start at your tested power for about 3 minutes or until opening, the internal steam pressure easily removes the vacuum.
Rosella’s Tips
* In this case, as in the eggplant rolls in jar cooking and a few other recipes, we can cook 2 jars together because the food inside could be eaten raw, and thus there is no need to reduce the bacterial load.
Tomato Bread Soup with Eggs in Jar Cooking
I had half a jar of tomato bread soup left, so I added 2 eggs and a pinch of salt, placed the lid on top without the seal. I cooked for 3 minutes (the eggs were cold from the fridge) at my tested power. I enjoyed it immediately, as soft-boiled or poached eggs should be consumed right away.
Low Glycemic Index Tomato Bread Soup
Instead of Tuscan bread, use rye bread or alternatively, mix 5 g of long-chain inulin with the tomato for each jar. To learn more, read this article on how to lower the glycemic index.
