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Tuscan Bread and Tomato soup


50 minutes






800g canned whole peeled tomatoes
600g stale Tuscan country-style (sourdough) bread
vegetable stock, as needed
1 clove garlic
a few sprigs of fresh basil leaves
extra virgin olive oil, as needed
salt and pepper, to taste


Roughly chop the canned whole peeled tomatoes.

Take a large pot (if you have a stove-top clay pot, it is ideal) and heat the extra virgin olive oil with a clove of garlic over medium heat for about 2 minutes. Then remove the garlic. Add the chopped tomatoes.

Let the tomatoes cook for a couple of minutes, and then cover. Season with salt and pepper.

Dice the stale bread and put it into a bowl.

Add boiling vegetable stock to cover the bread so that the crust softens.

Add bread to the tomatoes.

Mix well until the bread is completely mashed into the tomatoes.

Add salt and pepper to taste and 3-4 fresh basil leaves.

Leave the Tuscan bread and tomato soup to rest. Garnish each serving with fresh basil and a drizzle of extra virgin olive oil.

Tuscan Bread and Tomato soup

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