Tuscan Tomato Basil and Bread Soup
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Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
 
Ripe tomatoes cooked with basil and day old bread in a deliciously rustic late summer soup. This Tuscan Tomato Basil and Bread Soup is easy to make and perfect for a weeknight dinner.
Ingredients
  • Handful of fresh basil
  • 1 head of garlic
  • 1 ounce parmesan cheese with rind
  • 4 cups day old bread, cubed
  • 6 medium tomatoes, about 3 pounds, cored and chopped
  • Salt and pepper
  • 1 teaspoon granulated sugar
Croutons
  • 1 cup cubed bread
  • 1 tablespoon olive oil
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon salt
Directions:
  1. Pluck the not so pretty basil leaves and place them into a medium sized pot with 4-5 large cloves of garlic. Fill the pot with 3 cups of water, and add the rind of the parmesan cheese. Let the ingredients simmer over medium heat for 10 minutes before removing from heat. Allow the basil garlic stock to steep while preparing the rest of the soup. Set aside the rest of the basil leaves and the parmesan cheese.
  2. Preheat the oven to 375F. Spread one cup of roughly chopped bread onto a baking sheet. Drizzle with olive oil, Italian seasoning, and salt over the bread and toss gently to coat. Toast the bread until the edges are browned, about 10 minutes, before removing from the oven and set aside for now.
  3. In a medium sized pot, add olive oil and cook the rest of the garlic until golden brown and aromatic. Season with salt and pepper.
  4. Now, add tomatoes to the pot, and stir well, breaking the tomatoes as they soften, about 10 minutes. Taste and season the soup with salt and pepper. Add the rest of the bread, and stir to incorporate the bread in the soup. Strain the basil garlic stock and add to the tomato soup. Cook the Tuscan tomato basil and bread soup and stir with a whisk until the bread disintegrates. The soup will be thick and velvety, about 10 minutes. If you want the soup to smooth and creamy, use an immersion blender for about a minute.
  5. Grate half of the Parmesan cheese into the soup. Taste the soup and season with salt and pepper as needed.
  6. Serve the Tuscan tomato basil and bread soup with fresh basil, grated parmesan cheese, and croutons.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2017/09/05/tuscan-tomato-basil-and-bread-soup/