Tuscan Tomato Soup
4 servings
30 minutes
Tuscan tomato soup is a cozy, warming dish rooted in sunny Italy rather than Spain. It combines the sweetness of ripe tomatoes with fragrant basil and the rich flavor of garlic, creating a harmonious and velvety delight. At its core is a simple peasant approach: bread is used to add thickness, transforming the soup into a hearty yet tender texture. This soup is perfect for cold evenings when you crave something warm and homey. The ideal balance of tomato acidity and bread softness makes it versatile—enjoyed as a standalone dish or served with parmesan and fresh herbs. It embodies the spirit of Tuscan cuisine that celebrates simplicity and the richness of natural flavors.
1
Slice the basil leaves.
- Basil: 1 bunch
2
After that, cut the cherry tomatoes in half.
- Cherry tomatoes: 250 g
3
Peel the garlic cloves and chop them.
- Garlic: 2 cloves
4
Add olive oil to a hot pot, then add chopped garlic and stir for a few minutes. Once the garlic starts to color (brown), add cherry tomatoes and chopped basil.
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
- Cherry tomatoes: 250 g
- Basil: 1 bunch
5
Raise the stove temperature to high and cook the tomato mixture for 5-7 minutes, stirring occasionally until everything is soft and sticky.
- Cherry tomatoes: 250 g
6
Cut off the crust of the bread and tear the crumb into small pieces.
- Rye bread: 250 g
7
Add canned tomatoes to the fried tomato mixture. Mix everything well to prevent anything from sticking to the bottom of the pot and bring to a boil.
- Canned tomatoes: 500 g
8
Pour hot drinking water into an empty tomato can and pour it into a pot. Add pieces of bread to the pot, drizzle with olive oil, and mix. Then continue cooking on low heat.
- Rye bread: 250 g
- Olive oil: 2 tablespoons
9
Sometimes stir the soup. When the soup has a smooth, velvety texture and the bread is completely softened, it means everything is ready.
10
Taste for salt and add the necessary pinch of salt and pepper, turn off the stove, and cover the pot with a lid.
- Salt: pinch
- Ground black pepper: pinch
