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Tuscan Tomato and Bread Soup

  • Author: Adapted from America's Test Kitchen from Tasting Italy
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Italian

Description

A really delicious soup that is rich and filling. Don’t let the thought of adding the bread throw you – it really does make for a wonderful texture and flavor


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Ingredients

  • 6 oz rustic Italian bread, crusts removed, cut into 1″ pieces (about 3 cups)
  • 1/4 cup extra virgin olive oil, plus extra for serving if desired
  • 1 red onion, chopped fine
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 2 28 oz cans whole tomatoes, drained and roughly chopped (I used fresh tomatoes, roughly chopped)
  • 1/2 cup chopped, fresh basil
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste

Instructions

  • Preheat oven to 225°
  • Put the bread pieces on a baking sheet and bake in the preheated oven for 40 minutes until it is dried. Stir the pieces halfway through. Set aside
  • Add the oil to heavy bottomed stock pot and heat over medium heat. Stir in the onions and cook for about five minutes until softened and just starting to brown. Add the garlic and cook for about a minute more
  • Add the chicken broth and the tomatoes. Bring to a simmer and lower the heat, cover and let cook for about 20 minutes to soften the tomatoes
  • Toss in the bread cubes, pressing down so they are submerged. Cover and cook for about 15 minutes until the bread is softened.
  • Remove the heat and whisk the soup to break up the bread and thicken the soup. Taste and season with salt and pepper.
  • Stir in the basil
  • Serve with the Parmesan sprinkled on top and a drizzle of extra virgin olive oil if desired

Keywords: soup, main dish soup, bread soup

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