Tomato Bruschetta Soup Bowls * Slim Pickin's Kitchen

Tomato Bruschetta Bread Bowl Soup

The classic flavors of Tomato Bruschetta are recreated into a quick and easy tomato bruschetta bread bowl soup!
Prep Time 30 minutes
Servings 4 -6 bread bowls
Author Amber


  • 2 tsp olive oil or ghee
  • 1 small sweet onion minced
  • 2 small garlic cloves minced
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can diced tomatoes
  • 4-6 tsp coconut sugar or sugar of choice
  • 2 cups low sodium vegetable or chicken stock
  • 1 tbsp balsamic vinegar
  • salt & pepper to taste
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh Italian flat leaf parsley
  • 4-6 Italian Herb Bread Bowls.
  • 4-6 slices fresh mozzarella cheese


For the Tomato Bruschetta Bread Bowl Soup:

  • Add oil to a large stock pot over medium-high heat. Once hot, add in onion and saute for 5-6 minutes or until translucent and tender.
  • Add minced garlic and saute for 1 minute more.
  • Pour in tomatoes, sugar, stock, vinegar, and salt & pepper and stir to combine.
  • Bring the soup to a boil then turn off the heat.
  • Stir in the fresh basil & fresh parsley.

To Serve the Tomato Bruschetta Bread Bowl Soup:

  • Set your oven to broil.
  • Ladle the tomato soup into the bread bowls, top with a slice of fresh mozzarella cheese, and broil until bubbly and golden brown.
  • Sprinkle with more fresh basil & parsley and serve immediately.
  • Enjoy!


Serving: 1g