Keep the Fall and Winter chill at bay with a hearty, plant-based bowl of our Tuscan Bread Soup. This rustic, savoury soup has a surprise secret ingredient—it’s thickened with slices of Silver Hills Bakery sprouted whole grain bread!
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.