Description
Panzanella-inspired Tuscan bread soup mingles rustic charm with bold Mediterranean flavors. Simple ingredients dance together, creating a comforting classic you’ll savor down to the last hearty spoonful.
Ingredients
Scale
- 1 28 oz can whole peeled or crushed tomatoes
- 3 cups vegetable broth or water
- 3 cups stale crusty bread (Italian or sourdough, crust removed if tough), torn into pieces
- 2 tbsps olive oil (plus more for drizzling)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Handful of fresh basil leaves, torn
- ½ tsp salt, more to taste
- ¼ tsp black pepper
- Pinch of red pepper flakes (optional)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Infuse Aromatics: In a spacious pot, warm olive oil over medium flame. Gently sauté onions until translucent, then introduce minced garlic, releasing its aromatic essence for a brief moment.
- Build Flavor Base: Incorporate crushed tomatoes, vegetable broth, seasoning with salt, black pepper, and a hint of red pepper flakes. Allow the mixture to gently simmer, developing depth and complexity for 10-15 minutes.
- Integrate Bread and Herbs: Fold torn bread pieces and fresh basil into the simmering liquid. Let the bread gradually dissolve, creating a luxurious, velvety texture while intensifying the soup’s rustic character.
- Refine Texture: For a smoother consistency, use an immersion blender to lightly pulse the soup, or manually mash with a wooden spoon to achieve a more rustic, chunky profile.
- Finale and Presentation: Ladle the soup into serving bowls, embellishing with a graceful drizzle of extra virgin olive oil, scattered fresh basil leaves, and a generous sprinkle of freshly grated Parmesan cheese to elevate the culinary experience.
Notes
- Select ripe, high-quality canned tomatoes for the most robust flavor, preferably San Marzano varieties for authentic Italian taste.
- Use day-old crusty Italian bread like ciabatta or sourdough; stale bread absorbs flavors better and creates a perfect creamy texture.
- Adjust bread quantity based on desired thickness; less bread for a thinner soup, more for a heartier, more substantial dish.
- Toast red pepper flakes briefly in olive oil before adding other ingredients to release their full aromatic potential and create a more complex flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 150
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg