Tuscan Bread Soup
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!)
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- Pinch paprika
- 1/2 medium onion, finely chopped
- 1 796 ml (28 oz) can crushed tomatoes
- 5 slices Sprouted Power™ bread (we used Steady Eddie), cut roughly into 1-inch cubes
- 3 cups vegetable broth
- 4 leaves fresh basil (or 1 teaspoon dried basil), plus more for serving
- 1 cup unsweetened non-dairy milk
- 2 tablespoon lemon juice
- Pinch cane sugar
- Salt & pepper to taste
- 1/4 – 1/2 cup shredded plant-based parmesan cheese (optional)
- In a large saucepan, sauté onions in olive oil until softened and beginning to brown. Add garlic and cook for 1 minute.
- 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.
- 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.
- 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.
- 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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