Tuscan Bread Soup

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Tuscan Bread Soup


6 tablespoons extra virgin olive oil

3 garlic cloves, thinly sliced

1/4 teaspoons red pepper flakes plus more for garnish

1/4 cup dry white wine

2, 28 oz cans crushed tomatoes

1 tablespoons sugar

1-1/2 teaspoons kosher salt

Black pepper to taste

2 cups chicken stock, homemade or store bought

2 cups day old bread, torn into pieces (sourdough baguette, Italian bread, or ciabatta)

5 fresh basil leaves rolled tightly like a cigarette and sliced thin

2 tablespoons extra virgin olive oil, for garnish

Red pepper flakes, garnish


Heat a heavy stockpot on medium-high heat. Add the olive oil until hot but not smoking. Add the garlic and red pepper flakes and sauté until the garlic starts to turn a golden brown. Take care not to burn garlic. Add white wine and cook for 2 minutes. Add crushed tomatoes, sugar, kosher salt, black pepper, and chicken stock. Bring to a gentle boil, reduce heat to low boil and simmer uncovered for 45 minutes.

Add the torn bread mix and let sit about 5 minutes to help it absorb some of the liquid.

Heat through and serve in individual bowls. Garnish with fresh basil, 1 teaspoon of olive oil and extra red pepper flakes on each serving!


Yield: 6 servings


Filed under: Soup