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Zucchini Tian, Julia Child's Tian de Courgettes au Riz

Tuscan Tomato and Bread Soup

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Quick, easy, and oh so good. 


Garnish with fresh basil and Parmesan cheese.


The bread I used for this recipe is a pita type Arabic bread. That goes into the soup pot along with crushed tomatoes, garlic, red pepper flakes, basil and chicken broth. 


The bread is simmered with the soup base until softened, about 15 minutes, 


then vigorously whisked into the soup base. You do not want to use a blender or an immersion blender, you want some un-whisked chunks of bread in there, they turn out dumpling like, nice and soft and pillowy  

I highly recommend using a pita type bread, It will hold up better in this soup. 

Tuscan Tomato and Bread Soup


  • 1/4 cup extra-virgin olive oil, plus extra for serving
    3 garlic cloves, sliced thinly
    1/4 teaspoon red pepper flakes
    1 (28-ounce) can crushed tomatoes
    4 ounces hearty white sandwich bread, cut into 1/2-inch cubes (3 cups)
    2 cups chicken broth
    1 sprig fresh basil plus 2 tablespoons chopped
    1/2 teaspoon salt
    1/4 teaspoon pepper 
    Grated Parmesan cheese


  1. Combine oil, garlic, and pepper flakes in a large saucepan and cook over medium heat until garlic is lightly browned, about 4 minutes.

    Stir in tomatoes, bread, broth, basil sprig, salt, and pepper and bring to boil over high heat. Reduce heat to medium, cover, and simmer vigorously until bread has softened completely and soup has thickened slightly, about 15 minutes, stirring occasionally.

    Off heat, discard basil sprig. Whisk soup until bread has fully broken down and soup has thickened further, about 1 minute. Sprinkle with Parmesan and chopped basil, drizzle with extra oil, and serve.


    Cooks Country Magazine Dec/Jan 2020 edition


And that's that!