August tomato soup: The perfect recipe to make with the summer's ripest tomatoes! Click through for recipe.

When it comes to food, August means one thing to me: An abundance of tomatoes.

An abundance of tomatoes is not a bad thing.

When tomatoes are plentiful, it’s good to have a few recipes up your sleeve. Simple recipes that let the sun-soaked flavor of August tomatoes shine.

August tomato soup: The freshest summer tomatoes make for the best tomato soup!

About The Recipe: August Tomato Soup

This recipe is adapted from Bon Appetit’s bruised tomato and bread soup.

It truly allows the flavor of the tomatoes to shine through. 

Bread is added to the soup, which helps thicken it up. There is no cream in this tomato soup.

A piece of toasted baguette is served right in the soup, soaking up the amazing flavors of the tomatoes and broth.

Not August? Not a Problem! This soup can be made any time of the year with fresh tomatoes

Avoid Food Waste: Cook With Parmesan Rinds

Don’t throw away the rind on a block of Parmesan cheese! It adds great flavor to this soup and so many other dishes.

The gourmet cheese section of your local grocery store may have Parmesan rinds for purchase or give-away.

Love Tomato Soup? Check Out These Recipes:

August tomato soup: The freshest summer tomatoes make for the best tomato soup!

August Tomato Soup

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

The freshest summer tomatoes shine in this basic tomato soup recipe, thickened with bread.

Ingredients

  • Fresh basil leaves
  • 5 cloves of garlic
  • 2 ounces Parmesan cheese with rind
  • 1 small crusty baguette
  • 1/3 cup olive oil
  • Salt and pepper, to taste
  • 3 pounds fresh tomatoes

Instructions

  1. Make the broth: Place a few basil leaves, 3 cloves of garlic, Parmesan rind (save the cheese!), and 3 cups of water in a large saucepan. Bring to a low simmer and allow to simmer while you prepare the rest of the soup.
  2. Toast half of baguette: Preheat oven to 375F. Cut halved baguette in half to expose inside of bread. Drizzle with olive oil and sprinkle with salt. Toast for 10 minutes.
  3. Prepare rest of soup: Mince remaining 3 garlic cloves. Heat olive oil in a heavy saucepan over medium-high heat. Add garlic and cook for 30 seconds. Add salt, pepper, and tomatoes. As the ingredients heat up, start breaking up the tomatoes with a spoon. Break the remaining 1/2 of baguette into small pieces and add to the tomato broth.
  4. Combine broths: Strain out the garlic cloves, basil, and Parmesan rind and slowly add this broth to the tomato mixture. Heat and stir for at least 10 minutes, to allow the soup to thicken. If you prefer a smooth soup, you can use an immersion blender. Either way is delicious.
  5. Finish and serve: Grate the remaining Parmesan cheese and add to the soup. Serve with toasted baguette. Season with additional salt and pepper, if desired.