Name: Simple Tuscan Tomato and Bread Soup
Total time: 40 min
Cuisine: ItalianEurope
Ingredients: 1/4 cup extra-virgin olive oil , plus extra for serving; 3 garlic cloves , sliced thin; 1/4 teaspoon red pepper flakes; 1 (28-ounce) can crushed tomatoes; 4 ounces hearty white sandwich bread , cut into ½-inch cubes (3 cups); 2 cups chicken broth; 1 sprig fresh basil plus 2 tablespoons chopped; 1/2 teaspoon table salt; 1/4 teaspoon pepper; Grated Parmesan cheese

Why This Recipe Works

The traditional preparation for this classic Tuscan soup—day-old bread stirred into tomato sauce and doused in olive oil—is delicious, but it's inconsistent. By using a grocery staple such as sandwich bread and building a savory tomato soup around it, we ensured the same results every time. Canned crushed tomatoes provided both a heavy tomato presence and consistent texture without needing hours of cooking on the stovetop. Blooming sliced garlic in a generous amount of extra-virgin olive oil infused the soup with traditional flavors, boosted its savoriness, and eliminated any canned tomato flavor.

Before You Begin

Good-quality olive oil makes a difference here. Depending on the brand of sandwich bread that you buy, 4 ounces can range from two and a half to four slices. It's best to use weight as your guide; if you don't have a scale, defer to the volume measurement.

Instructions

Combine oil, garlic, and pepper flakes in large saucepan and cook over medium heat until garlic is lightly browned, about 4 minutes.

Stir in tomatoes, bread, broth, basil sprig, salt, and pepper and bring to boil over high heat. Reduce heat to medium, cover, and simmer vigorously until bread has softened completely and soup has thickened slightly, about 15 minutes, stirring occasionally.

Off heat, discard basil sprig. Whisk soup until bread has fully broken down and soup has thickened further, about 1 minute. Sprinkle with Parmesan and chopped basil, drizzle with extra oil, and serve.