Amazingly delicious and a great way to use up stale bread, this hearty and warming soup is an authentic Tuscan recipe. Tomatoes play a big role in Tuscan cuisine, so we’ve opted to use fresh tomatoes rather than canned in this recipe. You can make your own chicken (or vegetable) stock or use store-bought; either way, you’ll be serving up a beautiful rich, flavoursome soup.
Looking for more terrific ways with tomatoes or vegetable soup recipes?
Ingredients
Method
1.Heat oil in a large saucepan over medium heat; cook onion, stirring, for 3 minutes or until softened. Stir in garlic.
2.Add tomatoes and bread; cook, stirring, for a further 2 minutes or until bread breaks down. Gradually stir in the stock; add basil sprigs. Bring to the boil. Reduce heat; simmer for 20 minutes, stirring occasionally, or until soup is thick.
3.Ladle soup into bowls; drizzle with extra oil, then top with shredded basil and parmesan.
To remove tomato skins easily, place whole tomatoes in boiling water for 30 seconds, then plunge into ice-cold water. Gently peel away the skin.
Note
