Giuliana's Tuscan Bread Soup
From: Mario, New Jersey, USA
Comments: Bread: best if about 2 day-old and texture is on the firm side.
Never add any Parmesan cheese to this soup.
  • 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.