Italian

Tuscan tomato and bread soup

Name: Tuscan tomato and bread soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: /italian
Ingredients: 800g canned whole tomatoes; 1 long red chilli, seeds removed, chopped; 4 garlic cloves, finely chopped; 1 teaspoon caster sugar; 2 tablespoons extra virgin olive oil; 2 slices day-old sourdough bread, crusts removed, cubed; 2 tablespoons balsamic vinegar; 2 tablespoons chopped basil, plus extra small leaves to serve

1 rating

15m

25m

Jump to recipe

by Louise Pickford

Food stylist and author

Oct 02, 2015

This traditional Tuscan tomato and bread soup is hearty and vibrant - perfect for lunch on a gloomy winter's day.

800g canned whole tomatoes
1 long red chilli, seeds removed, chopped
4 garlic cloves, finely chopped
1 teaspoon caster sugar
2 tablespoons extra virgin olive oil
2 slices day-old sourdough bread, crusts removed, cubed
2 tablespoons balsamic vinegar
2 tablespoons chopped basil, plus extra small leaves to serve

Method

1.

Place tomatoes, chilli, garlic, sugar, 1 tablespoon oil, 1 cup (250ml) water and some salt and pepper in a saucepan and bring to the boil over medium-high heat. Reduce heat to low, then cover and simmer for 15 minutes or until the tomatoes break down slightly.
2.

Meanwhile, place the bread in a bowl and drizzle with the vinegar. Set aside for 10 minutes to soften.
3.

Add the bread mixture and basil to the soup and stir well to combine. Cover and simmer over low heat for a further 5 minutes or until the soup thickens.
4.

Using a stick blender, blend the soup until smooth. (Alternatively, cool slightly, puree in batches in a blender, then reheat over medium heat.)
5.

Serve hot, drizzled with remaining oil and garnished with small basil leaves.