Rustic Bread and Tomato Soup – A Tuscan Home Classic

Start by scoring a small X on both ends of each fresh tomato. Bring a medium saucepan of water to a boil, then drop in the tomatoes for just under a minute—this process loosens the skins without cooking the flesh. Quickly remove the tomatoes and transfer them to a bowl filled with cold or ice water to halt any further softening.

Once the tomatoes are cool enough to handle, peel away the skins, halve them, and use a small spoon to scoop out as many seeds as possible. Roughly chop the prepared tomatoes and set aside.

Pour a generous amount of extra-virgin olive oil into a heavy soup pot and add the garlic cloves along with half the basil leaves. Sauté gently until the garlic turns a light golden and begins to release its aroma. Add the chopped tomatoes, season with salt, then add one cup of water to the pot.

Cover the pot and reduce the heat to its lowest setting. Allow the mixture to simmer gently for at least an hour, so the flavors can deepen and blend.

Once the soup base is ready and still fairly liquid, remove the pot from the heat. Break your rustic bread into small chunks and add them directly to the tomato mixture. Stir in another splash of olive oil and scatter the remaining fresh basil over the top. Let the mixture rest for several minutes, allowing the bread to soak up the flavorful liquid.

Periodically use a whisk or spoon to stir everything together, breaking up the bread further and ensuring a creamy, porridge-like consistency.

Spoon the finished soup into individual bowls. Drizzle each serving with a bit more extra-virgin olive oil and top with a fresh basil leaf for an attractive finish.

Tip: For the best texture, use rustic or country-style bread that is slightly stale. If your bread is quite hard, place it in a plastic bag and gently crush it with a rolling pin to make it easier to add to the soup.