Tuscan Tomato Bread Soup (Use Up Stale Bread)

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This rustic tomato bread soup is one of my favorite ways to use up stale bread. Inspired by the Italian classic pappa al pomodoro, it simmers bread with tomatoes, garlic and basil until it’s thick, cozy and comforting. It’s thrifty, simple, and perfect for a chilly night.

Tips

• Stale bread is best. Day-old crusty bread holds its shape. Fresh bread can be toasted first.
• Make it vegetarian with vegetable broth.
• Thick or thin? Add more broth for a thinner soup.
• Finish with good olive oil and plenty of Parmesan.

Mandie

Tuscan Tomato Bread Soup

A thick, rustic tomato soup with stale bread, garlic and basil.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 tbsp olive oil plus more for serving
• 1 onion diced
• 1 carrot diced
• 1 stalk celery diced
• 4 cloves garlic minced
• 1 can whole tomatoes (28 oz) crushed by hand
• 4 cups chicken or vegetable broth
• 4 cups stale crusty bread cut into 1-inch cubes
• 1/2 cup fresh basil torn
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper
• grated Parmesan for serving

Method

 

1. Heat the olive oil in a large pot over medium heat. Cook the onion, carrot and celery until soft, about 8 minutes.
2. Add the garlic and cook 1 minute.
3. Add the tomatoes and broth and bring to a simmer.
4. Stir in the bread and simmer 15 to 20 minutes, stirring often, until the bread breaks down and the soup is thick.
5. Stir in the basil and season with salt and pepper. Serve with a drizzle of olive oil and Parmesan.

Notes

Add more broth if it gets too thick.

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FAQ

What kind of bread should I use?

Crusty Italian bread, ciabatta or a French loaf that’s a day or two old.

Can I freeze this soup?

It’s best fresh; the bread gets soft when frozen.

Can I use fresh tomatoes?

Yes, about 2 pounds of ripe tomatoes, chopped.

You might also like:

• Homemade Chicken Stock
• Creamy Cauliflower Brie Soup