Spanish Tomato and Bread Soup | Possibly the BEST Tomato Soup Recipe


EPISODE 841 – How to Make Spanish Tomato and Bread Soup | Sopa de Tomate y Pan Recipe FULL RECIPE HERE: VISIT TIENDA.COM Use Coupon Code ONAFORK to get 10% OFF your order! GET YOUR SPAIN ON A FORK APRON & T-SHIRT HERE: YOUR SUPPORT HELPS SPAIN ON A FORK KEEP GOING: SUPPORT ME ON PATREON: GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE: ———- ————————————————– —– ***New Videos Every Monday and Friday – Remember to Subscribe and click on the bell icon to be notified of new videos*** —————– ———————————————— Equipment and Ingredients I use – Amazon Affiliate Links: MY NONSTICK FRY PAN: POTS & PANS I USE: MY CHEF´S KNIFE: MICROPHONE I USE: CAMERA I USE: SWEET SMOKED SPANISH PAPRIKA: MY CARBON STEEL PAELLA PAN: MY ENAMELED PAELLA PAN: SPANISH ROUND RICE I USE: MY HOMEMADE VEGETABLE BROTH SPANISH FISH BROTH: WOOD CUTTING BOARD: MY FOOD PROCESSOR: MORTAR & PESTLE: Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support 🙂 .





  1. That looks very nice. Simple and keeps close to your general formula. Watching you, I think I've got a handle on your general style and methods.

    As a side note, it looks like you could use a good serrated bread knife. Watching you cut that baguette with the chef knife was a little painful. Trust me, it's the right tool for the job and worth a little money for a good one.

  2. Another nice simple recipe that will work in so many contexts(could work as a starter, a snack or a whole meal). I wonder what a bit of chopped fennel to the initial sautee and some dill at the end would for the overall mix. Fennel and tomato are a magical combo for me. I will try the recipe first as it is though.

  3. I love your recipes and techniques! This reminds me so much of the stewed tomatoes my grandmother and mother made, thickening the dish with pieces of bread. Now when I make it, I add oregano and celery and thicken with a corn starch slurry. Use that delicious toasted baguette for dipping. Next time, I will follow your recipe and have the toasted baguette in it as opposed to accompanying it.