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Recipes
Tuscan-Style Tomato and Bread Soup
6 servings
45 minutes total

Ingredients

  • 6 cloves garlic
  • 0.75 oz fresh basil
  • 1 lb fresh tomatoes
  • ¼ cup extra-virgin olive oil
  • 1 (8 oz) package diced yellow onions
  • ½ teaspoon kosher salt
  • ½ teaspoon crushed red pepper
  • 1 (19 oz) can tomato-basil soup
  • 1 (14.5 oz) can diced tomatoes with garlic and onion
  • 4 cups unsalted chicken broth (or stock)
  • 5 slices bakery Italian bread
  • 2 oz Pecorino Romano cheese

Steps

    1. Chop garlic, basil, and fresh tomatoes. Heat large stockpot on medium 2–3 minutes. Pour oil in pot; add onions, garlic, salt, and red pepper; cook 10 minutes, stirring occasionally, or until onions are tender.
    2. Add soup, canned tomatoes, and broth to pot; simmer 10 minutes. Remove crusts from bread and tear into 1–inch pieces. Add bread and fresh tomatoes to soup; simmer 10 more minutes or until soup thickens. Grate cheese (6 tablespoons).
    3. Stir basil into soup; serve topped with cheese.

Amount per ⅙ recipe serving: Calories 300, Total Fat 15g, Sat Fat 4g, Trans Fat 0g, Chol 10mg, Sodium 980mg, Total Carb 34g, Fiber 2g, Sugars 13g, Protein 10g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%