Tuscan tomato & bread soup

Appetizing Tuscan tomato & bread soup Recipe

This Tuscan-style tomato soup has a hint of chilli for added flavour.
Tuscan tomato & bread soup
Prep Time : 0:15 | Cook Time : 0:25 | Total Time : 0:40 | Serving : 4 person.


  • 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


  • Step 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.

  • Step 2

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

  • Step 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.

  • Step 4

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

  • Step 5

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

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