Pic of Panzanella tomato soup

Panzanella tomato soup

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Vegetarian mains

Panzanella tomato soup

Main Serves 4 55 min
A spoonable version of the classic Italian bread salad. It has all the key elements, but the bread is baked into croutons for added crunch


  • 2 onions, sliced
  • 2 celery sticks, finely diced
  • 1.2kg tomatoes, halved
  • olive oil
  • 3 garlic cloves, finely chopped
  • 2 tbsp tomato purée
  • 700ml vegetable or chicken stock
  • 2 slices of stale sourdough
  • 1 roasted pepper, skinned and chopped
  • 2 tbsp capers
  • small bunch of fresh basil
Image of Panzanella tomato soup


Prep time: 10 min
Cooking time: 45 min

To make the croutons

  • Step 1

    Tear the bread into bite-sized pieces. Throw them into a roasting tray with 1 tbsp of olive oil and a pinch of salt.
  • Step 2

    Bake for 10-12 mins, until golden. You can make these ahead of time and store them in an airtight container.

To make the soup

  • Step 1

    Preheat the oven to 200˚C/Gas 6.
  • Step 2

    Add the onions, celery and tomatoes to a roasting tray with 3 tbsp of olive oil. Season with salt and pepper.
  • Step 3

    Roast for 40 mins, turning halfway through, until soft and starting to darken at the edges.
  • Step 4

    Remove from the oven and tip straight into a blender. Add the garlic, tomato purée and stock. Blend until completely smooth.
  • Step 5

    Stir in the peppers and capers, pour into bowls and garnish with croutons and freshly torn basil.

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