Tuscan Tomato Bread Soup

15 minutes

30 minutes

Yield: 6-8 servings

This classic soup is the perfect way to use up all of those fresh tomatoes from your garden!


4 cups (1 L) vegetable stock

400 g Parmesan cheese

1 Kg fresh tomatoes

6 garlic cloves, finely chopped

1 medium onion, diced

Olive oil

20 g basil

10 g fresh oregano

To taste, kosher salt

To taste, cracked black pepper

1 loaf Focaccia bread, cubed into croutons


  1. In a large pot bring vegetable broth to boil, lower the heat and add Parmesan. Let simmer.
  2. Blanch tomatoes and peel the skin off, then blend tomatoes in a blender.
  3. In a large pot, sauté garlic and onion in a little olive oil, until slightly brown
  4. Add blended tomatoes into the pot and cook 15 minutes.
  5. Add parmesan broth into the pot and let simmer another 15 minutes.
  6. Add basil and oregano, and season with salt and pepper to taste.
  7. At the end, top off the soup with focaccia croutons.

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