Tuscan Tomato Bread Soup (Printable Version)
A Tuscan tomato soup made rich with bread, basil, and a drizzle of olive oil. Simple, hearty, and delicious.
# What You'll Need:
01 -
2 tablespoons olive oil (plus more for drizzling)
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 (28 oz) can whole peeled tomatoes or crushed tomatoes
05 -
3 cups vegetable broth or water
06 -
1/2 teaspoon salt, more to taste
07 -
1/4 teaspoon black pepper
08 -
Pinch of red pepper flakes (optional)
09 -
3 cups stale crusty bread, torn into pieces (Italian or sourdough, crust removed if tough)
10 -
Handful of fresh basil leaves, torn
11 -
Grated Parmesan cheese (optional, for serving)
# Steps to Follow:
01 -
In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
02 -
Add canned tomatoes (crush them by hand if using whole), broth, salt, pepper, and red pepper flakes. Bring to a simmer and cook for 10–15 minutes, stirring occasionally.
03 -
Stir in the torn bread and basil. Simmer for another 10–15 minutes, until the bread breaks down and thickens the soup.
04 -
For a smoother texture, use an immersion blender to pulse a few times, or mash with a spoon for a rustic feel.
05 -
Ladle into bowls and finish with a drizzle of olive oil, more basil, and grated Parmesan if using.
# Additional Notes:
01 -
This soup is even better the next day!
02 -
For extra richness, stir in a tablespoon of butter or a splash of cream at the end.
03 -
Use fresh, ripe tomatoes in summer—just peel and cook them down longer.