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Tomato soup




Stale bread

400 oz

Peeled tomatoes, canned

500 oz

Tomato paste

1 spoon


4 leafs


1 pinch

Black pepper

1 pinch

Extra virgin olive oil

3 spoons


2 wedges

Vegetable broth

1000 fl oz

first courses from Italy - Toscana

Tomato soup

Tomato soup

vegan with gluten with good fats

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tomato soup

A very simple and tasty dish that allows you to recycle bread, a famous recipe from the Tuscan tradition

Tomato soup step 1

step 1

In a preferably earthenware saucepan, let half of the oil heat up, then add the garlic clove, the tomato paste and the chopped basil. Let it all brown over low heat, stirring several times.

Tomato soup step 2

step 2

Cut the tomatoes into pieces and add them to the pan, add a pinch of salt and pepper, cover with a lid. Cook for about 15 minutes, then add all the broth and bring to the boil.

Tomato soup step 3

step 3

Cut the bread first into slices and then into pieces of the same size. Add the bread to the boiling mixture, cooking over a low heat, stirring frequently the bread, which unravels and mixes with the tomato forming a soft but not liquid jelly.

Tomato soup step 4

step 4

The jelly is served very hot, after adjusting with salt, accompanying it with raw oil, freshly ground black pepper.

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