Italian Tomato Bread Soup Recipe

Tomato bread soup is a traditional Tuscan recipe, tasty, fast and cheap, very useful when you have bread leftovers that you don't want to throw.

Often on menus of Italian restaurants and taverns with traditional cuisine you can find this bread soup.

This tomato soup is suitable for every season as it can be served hot, cold, warm, heated.

Here's the traditional, classic recipe but there are many possible variations with onion, herbs and so on, of course all nice.

For a tasty recipe, I recommend good fresh tomatoes, good extra virgin olive oil and fragrant basil.

Ingredients: serves 2

Egg Drop Soup
If you love soups try this Italian egg drop soup...

Preparation: easy 1h

1. In a saucepan (Preferably a Clay Cooking Pot) start heating some olive oil, then crush the whole garlic with a knife (if you stick the garlic with a toothpick it's easier to remove later) and fry it together with some pieces of chili.

2. Add the tomato sauce.

3. Cook 7-8 minutes until the tomato has dried. Season with sal.

4. Meanwhile cut the bread into small pieces.

5. Now add a glass of hot water to the tomato sauce, stir well and put in the hard bread to soak.

6. Stir well so as to drench, switch off and sprinkle with chopped parsley. Let rest covered until just before serving.

7. Before serving remove the garlic and reheat (to your taste). Mix well the ingredients.

8.9. Serve in earthenware dishes. It's absolutely mandatory dress with a drizzle of good raw extra virgin olive oil and decorate it with two leaves of basil.