Tuscan Tomato Soup is full of fabulous bold flavours and incredibly delicious. I always feel super sophisticated after just one spoonful.
This is an absolutely fabulous rustic soup full of the robust and vibrant flavour of tomatoes and basil .Topped with chunky croutons and parmesan cheese it is the stuff of an incredible lunch or special supper.
I have fallen deeply in love with it and plan to make it a regular on my winter table if just for it's cheering properties alone. It tastes wonderfully of summer and the Mediterranean and that can never be a bad thing before, during or after a British Winter.
Scroll down to the bottom of this post for the full printable recipe card
Ingredients
- 1200 grams ripe tomatoes on the vine for the very best flavour
- 3 cloves garlic minced or 3 tsp garlic paste
- 10 basil leaves cut into ribbons
- 1- 30cm x 10 cm ciabatta tough crusts cut off
- 250 mls dry white wine
- 250 mls tomato juice
- 250 mls chicken or veg stock ( double strength)
- 3 large banana shallots peeled and roughly chopped or a medium onion
- 2 medium carrots peeled and chopped into medium dice
- 100 grams parmesan finely grated
- 1 tbsp sugar
- ½ tsp ground black pepper
- olive oil
Method
Preheat the oven to 200 C. I use a food processor and whizz the shallots, carrots and garlic to a fine dice before tipping into a large saucepan with a generous splosh of olive oil. You of course can do the whole lot by hand. It will be pureed later so no need to go crazy with the chopping.
Simmer gently away for five mins or so until the whole lot is softened. Meanwhile wash the tomatoes and chop in half. I use my thumbs to push out all the seeds into a bowl and then chop the remaining tomato flesh into quarters into another bowl. Give the tomatoes a generous seasoning of salt and a mix through.
Pour the wine and stock into the saucepan before adding the pepper, sugar and basil. Give the whole lot a stir through and simmer away for a few mins. Add the now seedless tomatoes and leave again to bubble gently away but this time for about 15 minutes.
In batches puree this tomato mixture in a food processor and return to the saucepan. Add the tomato juice and chunks of ciabatta. I use a potato masher to break the bread down into the soup but a wooden spoon would suffice. Season carefully to taste.
If you like this soup recipe then you might like these -
Baked Onion and Garlic Cream Soup.
Easy Midweek Vegetable Lasagne
Roast Vegetable Moroccan Salad
Tuscan Bread and Tomato Soup
Ingredients
- 1200 grams ripe tomatoes on the vine
- 3 cloves garlic minced
- 10 basil leaves cut into ribbons
- 1 30cm x 10 cm ciabatta crust cut off
- 250 mls dry white wine
- 250 mls tomato juice
- 250 mls chicken or veg stock
- 3 large banana shallots peeled and roughly chopped
- 2 medium carrots peeled and chopped into medium dice
- 100 grams parmesan finely grated
- 1 tbsp sugar
- ½ tsp ground black pepper
- olive oil
Instructions
- Preheat the oven to 200 C. I use a food processor and whizz the shallots, carrots and garlic to a fine dice before tipping into a large saucepan with a generous splosh of olive oil. You of course can do the whole lot by hand. It will be pureed later so no need to go crazy with the chopping.
- Simmer gently away for five mins or so until the whole lot is softened. Meanwhile wash the tomatoes and chop in half. I use my thumbs to push out all the seeds into a bowl and then chop the remaining tomato flesh into quarters into another bowl. Give the tomatoes a generous seasoning of salt and a mix through.
- Pour the wine and stock into the saucepan before adding the pepper, sugar and basil. Give the whole lot a stir through and simmer away for a few mins. Add the now seedless tomatoes and leave again to bubble gently away but this time for about 15 minutes.
- In batches puree this tomato mixture in a food processor and return to the saucepan. Add the tomato juice and chunks of ciabatta. I use a potato masher to break the bread down into the soup but a wooden spoon would suffice. Season carefully to taste.
- Garnish with a generous amount of Parmesan Cheese and Croutons.
- Apply to Foolish Face.
Nutrition
All nutritional information is approximate and intended only as a guide.
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Do let me know how you got on in the comments below. I love a good old hairy chin wag.
HELEN says
These things could only happen to you couldn't they!! ?
As for bread in soup, who knew it was actually a real thing, because I sometimes make 'bread bolognese' & people think I'm a bit odd!
Jacqui says
Many years ago I kept getting what i thought were dirty phone messages left on my answer machine. Heavy breathing. After four or five of these i finally heard enough and caught the word Elsie. Only then did i relaise that aunt Elsie in her 80s hadnt quite got to grips with answer machines and it was her heavy breathing id got.
As for you soup I bet that is delicious I love rustic soups like this.
Lucy @ BakingQueen74 says
I recommend getting one of those phones that filter out the nuisance calls! Soup looks and sounds delicious and perfect for these chilly days.
hijackedbytwins says
OMG! What a week!!! But, the soup looks and sounds so good! A real bowl of comfort food. Thank you for sharing with #CookBlogShare x
Jacqui C says
Your recipes are fab but, more importantly, you tickle me to death!
applytofaceblog says
You're too kind! Thank you x