Tuscan Tomato Bread Soup.
Tuscan Tomato Bread Soup is an easy, inexpensive meal that requires very minimal ingredients. It's hearty, but light an perfect for cold winter nights.
Servings 6 people
Calories 383kcal
Ingredients
- 4 cups 1/2 inch cubed ciabatta bread
- 1 tbsp + 2 tsp olive oil, divided
- 1 1/4 tsp salt, divided
- 1/2 tsp garlic powder
- 1/4 tsp dried italian seasoning
- 1 cup diced onion
- 1 cup diced carrot
- 1 large garlic clove
- 28 oz canned whole plum tomatoes
- 2 cups low-sodium chicken stock
- 1/2 tsp sugar
- 1 parmesan cheese rind
Instructions
- Preheat oven to 375 degrees. Toss bread with 1 tablespoon olive oil, 1/4 teaspoon salt, garlic powder and italian seasoning. Spread on a baking sheet and bake until toasted, but not brown, about 8 minutes. Set aside when done.
- Heat a large soup pot to a medium heat. Add remaining olive oil. Add onion, carrot and 1/2 teaspoon salt. Sweat the veggies until slightly softened, about 3-4 minutes. Add garlic, cook another minute until garlic is soft and fragrant.
- Add tomatoes, chicken stock, remaining 1/2 teaspoon salt, sugar and parmesan cheese rind. Bring to a boil and reduce to a simmer. Use kitchen shears to bread the tomatoes up. Simmer for 12-15 minutes until veggies are softened, but still slightly crisp and parmesan cheese rind is starting to melt into the soup. Season again with salt and pepper.
- When ready to serve, add the croutons to the soup, stir for a minute or two until croutons start to soften. Serve with chopped parsley and parmesan cheese if desired.