Description
A thick, rustic Tuscan-style tomato soup made with whole tomatoes, day-old bread, olive oil, garlic, onion, fresh basil, and vegetable broth.
Ingredients
2 tablespoons extra-virgin olive oil, plus optional extra for serving
½ medium yellow onion, finely chopped
3 garlic cloves, minced or thinly sliced
Pinch red pepper flakes
1 can (28 ounces) whole peeled tomatoes with juices, crushed by hand
2 cups low-sodium vegetable broth, plus more if needed
6 ounces day-old rustic Italian bread or ciabatta, torn into roughly 1-inch pieces
2 large sprigs fresh basil, plus torn basil for serving
¾ teaspoon kosher salt, plus more to taste if needed
¼ teaspoon freshly ground black pepper
Instructions
1. Heat the olive oil in a large heavy pot over medium heat.
2. Add the onion and cook about 5 minutes, until softened but not deeply browned.
3. Add the garlic and red pepper flakes. Cook about 30 seconds, until fragrant.
4. Add the tomatoes with their juices, basil sprigs, salt, and black pepper. Bring to a gentle simmer and cook for about 10 minutes.
5. Stir in the torn bread and vegetable broth, pressing some bread beneath the liquid.
6. Reduce the heat to medium-low and simmer for 10–12 minutes, stirring occasionally, until most of the bread has softened and partly broken down.
7. Remove the basil stems. Add a small splash of broth if the soup is thicker than desired.
8. Taste and adjust salt if necessary. Serve with torn fresh basil and an optional drizzle of olive oil.
Notes
Let the bread hydrate before adding extra liquid.
Crushed tomatoes may replace whole peeled tomatoes.
Reduce the added salt when using regular salted vegetable broth.
Fresh bread can be dried briefly in a low oven before using.
Do not completely purée the soup; the rustic texture is intentional.
Refrigerate promptly in shallow covered containers and use within 3–4 days.
Freeze in airtight portions for about 2–3 months for best quality.
For reheating, add broth or water as needed and reheat on the stovetop, stirring frequently, until the soup reaches 165°F.
Nutrition
- Serving Size: About 1½ cups
- Calories: 190 kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg