30 minutes
Immerse yourself in the flavors of Italy with this robust Tuscan-Style Tomato Bread Soup. Combining the tang of tomatoes with the comforting texture of bread, this soup is a quick and satisfying dish that's perfect for a hearty meal.
0.25 fluid ounces
Garlic Clove, thinly sliced
each
teaspoons
Crushed Tomatoes, canned
0 oz
Hearty White Sandwich Bread, cut into ½-inch cubes
0 oz
cups
Basil, 1 sprig, plus 2 tablespoons chopped
cups
teaspoons
teaspoons
to taste
1. Garlic and Oil Sauté
In a large saucepan, combine 1/4 cup of extra-virgin olive oil with the sliced garlic and red pepper flakes. Cook over medium heat, stirring occasionally, until the garlic turns lightly golden, about 4 minutes.
2. Tomato and Bread Mixture
Add the crushed tomatoes, bread cubes, chicken broth, whole basil sprig, salt, and pepper to the saucepan. Increase the heat to high and bring the mixture to a boil.
3. Simmer the Soup
Once boiling, reduce the heat to medium, cover the pan, and let it simmer vigorously. Continue to cook for about 15 minutes, stirring from time to time, until the bread has softened completely and the soup has thickened slightly.
4. Final Touches
Turn off the heat and remove the basil sprig from the soup. Using a whisk, stir the soup vigorously until the bread breaks down completely and the soup thickens further, which should take about 1 minute.
5. To Serve
Ladle the soup into bowls, and garnish each with a sprinkle of grated Parmesan cheese and the chopped fresh basil. Finish with a drizzle of extra-virgin olive oil.
Add cannellini beans, shredded chicken, or Italian sausage to the soup to boost the protein content. This will transform it into a more substantial meal while still retaining the comforting tomato and bread base.
Introduce some protein by adding white beans, chickpeas, or even shredded rotisserie chicken. These will make the soup more filling and add a different textural element.
The traditional recipe calls for basil, but you can introduce other herbs for a flavor twist. Try adding chopped fresh oregano, thyme, or marjoram. Rosemary can also be a good addition, but use it sparingly due to its potent flavor.
For a vegetarian twist, add roasted vegetables like zucchini, eggplant, or bell peppers. You could also include leafy greens such as kale or spinach to increase the nutritional value and add a pop of color.
Change up your garnishes to add new dimensions. Try toasted pine nuts for crunch, a drizzle of pesto for herby freshness, or a spoonful of capers for a briny kick.
Opt for ripe, flavorful tomatoes or high-quality canned San Marzano tomatoes and a robust extra-virgin olive oil for both cooking and finishing the dish.
Salt your soup in layers—start with the onions, add more with the tomatoes, and adjust the final seasoning at the end, along with a few cracks of black pepper.
Use stale, Tuscan bread, or toast fresh bread cubes in the oven to dry them out for a hearty crumb that withstands the liquid without disintegrating.
Allow the soup to sit before serving to meld the flavors and settle into a comforting thickness. It can also be made a day ahead for enhanced taste.
Add torn or gently chopped fresh basil towards the end of cooking to preserve its bright flavor, and consider reserving some for garnish.
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