St. Louis Bread Company
Tuscan Tomato Bread Soup
- 5 tablespoons olive oil
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 6 cloves garlic
- 1/4 cup chopped fresh basil
- 3 tablespoons thinly-sliced fresh basil
- 1/4 teaspoon sliced oregano
- 2 cups crushed tomatoes in thick puree
- 1 1/4 pounds diced, vine-ripened tomatoes (about 4)
- 2 cups low-sodium chicken broth or homemade stock
- 2 1/4 teaspoon salt
- Pinch of sugar
- 1 mini-baguette of Sundried Tomato or Asiago Cheese Bread from St. Louis Bread Company
- 1/4 teaspoon fresh ground pepper
- 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.
- 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
- Place bread cubes on baking sheet and toast in 350 degree F oven for 25 minutes,
or until crisp.
- 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
- Simmer for 30 minutes, stirring occasionally to keep it from burning.
- Ladle finished product into individual bowls and lightly drizzle with olive oil and freshly
Source: Sue Stees, St. Louis Bread Company