Recipe Tuscan Bread Soup

This fast, easy, hearty, plant-based soup is sure to satisfy any night of the week!

January 05, 2018

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Silver Hills Bakery

Keep the Fall and Winter chill at bay with a comforting, tomatoey bowl of our Tuscan Bread Soup. This rustic, savoury soup has a surprise secret ingredient—it’s thickened with slices of our sprouted whole grain bread! Our hearty sprouted whole grain bread adds a satisfying and unexpected boost of nutrition to simple pantry staples. A flavourful, fast, and easy weeknight dinner, this Tuscan Bread Soup recipe is at once simple and luxurious. And it’s even better the next day! Leftovers make an ideal heat-and-eat lunch to help keep you going all afternoon.

Our Tuscan Bread Soup recipe is sophisticated enough for grown-ups, but don’t let that stop you from serving it to picky kids. Top theirs with extra cheese and call it Pizza Soup! Adding bread to the savoury tomato-basil base of this soup brings the flavour profile well into pizza territory. (Push it further with a sprinkle of oregano and a handful of shredded plant-based mozzarella to win over even the most skeptical kid at your table!)

Recipe Details

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  • 1 Tbsp olive oil
  • 2 cloves garlic , crushed
  • 1 pinch paprika
  • ½ medium onion , finely chopped
  • 1 large can (796 ml / 28 fl oz) crushed tomatoes
  • 5 slices Silver Hills Sprouted Bakery Steady Eddie™ bread , cut roughly into 1-inch cubes (or use your favourite Silver Hills Bakery sprouted whole grain bread)
  • 3 cups vegetable broth
  • 4 leaves fresh basil (or 1 tsp dried basil), plus more for serving
  • 1 cup non-dairy milk, unsweetened
  • 2 Tbsp lemon juice
  • 1 pinch cane sugar
  • to taste salt and pepper
  • ¼ – ½ cup plant-based parmesan cheese , shredded (optional)


  1. In a large saucepan, sauté onions in olive oil until softened and beginning to brown. Add garlic and cook for 1 minute.
  2. Add crushed tomatoes, paprika and broth and stir well. Add bread and basil and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
  3. Use a potato masher (or a hand-held immersion blender if you have one) to break down any large pieces of bread remaining. Add non-dairy milk and stir well.
  4. Adjust flavours to taste with salt, pepper, and lemon juice (use a pinch of sugar if needed to balance any acidity). Serve with fresh basil, chunky croutons and plant-based parmesan.

Try these handy tips!

  • Sprouted whole grain bread makes fantastic croutons! Make them simple (toss bite-sized bread cubes with olive oil, salt, pepper, and toast in the oven until golden), or go gourmet. Try the crunchy, garlicky croutons from our creamy, plant-based Caesar Salad recipe, or borrow the grilled cheese croutons from another tomato soup recipe in our collection.

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