Tuscan Tomato and Bread Soup (From The Complete Plant Based Cookbook by America’s Test Kitchen)

Tomato soup to me is a comfort food. I love it so much! There is nothing better than a delicious filling bowl of soup. I have never had a soup with bread in it, so I was excited to try this Tuscan tomato and bread soup. This simple recipe only used a few ingredients. It did take about an hour to get together because it needed to simmer, but it was worth it.

I started by preparing the bread to go in the soup. I cut up the bread, placed it on a baking tray, and put it in the oven at 225 degrees Fahrenheit for about 40 minutes. Then, I started preparing everything else that was needed for the recipe. I finely diced an onion, minced the garlic, measured out the red pepper flakes, prepared the vegetable broth, and opened the cans of whole peeled tomatoes. I also chopped my fresh basil. I used my dutch oven for this over medium heat. I added some oil and onion. Once the onion was soft, I stirred in the garlic and red pepper flakes. As soon as the garlic was fragrant, I added in the broth and tomatoes. I let the soup simmer for about 20 minutes over medium low. I added in the bread and let it simmer together for another 15 minutes. I brought the soup off the heat and whisked it to start breaking up the tomatoes and bread. I added in the basil and additional seasonings of salt and pepper.

The soup was very easy to make and turned out very delicious. I just loved it! I will be making this again for sure. I really loved the addition of the basil because it helped to add a needed touch of freshness. 

Taste: 10/10

Notes for next time: I really love homemade tomato soup! This one is especially delicious with the combination of basil and the addition of the bread.