Description
This Tuscan-style soup transforms humble ingredients into a rich, silky, and satisfying dish. It’s perfect for using up day-old bread and pairs beautifully with a drizzle of good olive oil or a sprinkle of Parmesan.
Ingredients
Units
Scale
- 2 tablespoons olive oil (plus more for drizzling)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 oz) can whole peeled tomatoes or crushed tomatoes
- 3 cups vegetable broth (or water)
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 3 cups stale crusty bread, torn into pieces (Italian or sourdough, crust removed if tough)
- Handful of fresh basil leaves, torn
- Grated Parmesan cheese (optional, for serving)
Instructions
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Sauté Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and cook another 30 seconds until fragrant.
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Add Tomatoes & Simmer:
- 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.
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Add Bread & Basil:
- Stir in the torn bread and basil. Simmer for another 10–15 minutes, until the bread breaks down and thickens the soup.
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Blend or Mash (Optional):
- For a smoother texture, use an immersion blender to pulse a few times, or mash with a spoon for a rustic feel.
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Serve:
- Ladle into bowls and finish with a drizzle of olive oil, more basil, and grated Parmesan if using.
Notes
- This soup is even better the next day!
- For extra richness, stir in a tablespoon of butter or a splash of cream at the end.
- Use fresh, ripe tomatoes in summer—just peel and cook them down longer.