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St. Louis Bread Company
Tuscan Tomato Bread Soup



  1. Heat olive oil over medium heat in large saucepan. Add onion, bell pepper, garlic, chopped basil, and oregano. Stirring occasionally, cook about 10 minutes or until onion is golden.
  2. Add crushed tomatoes, fresh tomatoes, 1 cup of broth, salt and sugar; bring to simmer. Reduce heat to low. Simmer uncovered, until thick, for approximately 30 minutes.
  3. Place bread cubes on baking sheet and toast in 350 degree F oven for 25 minutes, or until crisp.
  4. Remove bread from oven and add to sauce. Gently stir for 5 minutes. As bread absorbs tomato sauce, add pepper and some stock as needed to keep mixture soupy. Use spoon to mash the bread so soup is thick and bread blends into tomato sauce.
  5. Simmer for 30 minutes, stirring occasionally to keep it from burning.
  6. Ladle finished product into individual bowls and lightly drizzle with olive oil and freshly sliced basil.

Serves 4.

Source: Sue Stees, St. Louis Bread Company