Tuscan Bread Soup

Tuscan Bread Soup

Comments: Bread: best if about 2 day-old and texture is on the firm side.
Never add any Parmesan cheese to this soup.

Ingredients Preparation

4 tablespoons [60 mL] olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 teaspoon [5 mL] chile flakes
1 [28-ounce / 796-mL] can Italian plum tomatoes
2 cups [500 mL] stale Italian bread cubes
1 teaspoon [5 mL] dried basil
1/2 teaspoon [2.5 mL] rosemary
1/2 teaspoon [2.5 mL] thyme
4 cups [1 L] beef or chicken broth
Water [only if needed]
Salt and pepper, to taste
Extra-virgin olive oil, to drizzle



Preheat olive oil into a Dutch oven.
Add chopped onion and garlic, and chile flakes.
Cook stirring until onion is translucent.
Meanwhile, break-up tomatoes with the back of a spoon.
Mix Italian bread cubes, basil, rosemary, thyme and broken-up tomatoes into onion mixture.
Salt, pepper and leave simmer over low heat for 1 hour.
Slowly stir in beef or chicken broth, approximately 250 mL [1 cup] at a time.
At the end, bread cubes should almost be dissolved and soup should be thick.
If too thick, pour in a little water.
Check for seasonings.
Serve, drizzled with a little extra-virgin olive oil.