Tuscan Tomato Bread Soup Recipe

Tuscan Tomato Bread Soup Recipe

Ingredients

Makes 4 servings

• 4 cups cubed Italian bread
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 2 fresh ripe tomatoes, cut into 1/2-inch dice
• 4 cups vegetable broth or water
• 2 tablespoons minced fresh parsley
• salt and freshly ground black pepper
• torn fresh basil leaves, for garnish

Method

1. Preheat the oven to 400°F
2. Spread the bread cubes on a baking sheet and bake until lightly toasted, about 20 minutes, stirring once about halfway through
3. In a large soup pot over medium heat, heat 2 tablespoons of the oil
4. Add the garlic and cook until softened, about 1 minute
5. Stir in the canned and fresh tomatoes, broth, parsley and salt and pepper to taste
6. Bring to a boil, then reduce heat to low and simmer for 30 minutes
7. Divide the toasted bread among 4 bowls and ladle the soup over the bread
8. The bread should absorb most of the liquid in the soup
9. Garnish with basil leaves, drizzle with the remaining 2 tablespoons oil and serve

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