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Tuscan tomato & bread soup

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


  • 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
    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 ba puree in batches in a blender, then reheat over medium heat.)
  • 5
    Serve hot, drizzled with remaining oil and garnished with small basil leaves.

Source: taste.com.au


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