Description
Panzanella-inspired Italian tomato and bread soup brings rustic Mediterranean flavors to your kitchen. Hearty ingredients meld together, creating a comforting dish that connects you with traditional Tuscan cooking and simple, satisfying meals.
Ingredients
Scale
Main Ingredients:
- 1 (28 ounces/794 grams) can whole peeled tomatoes or crushed tomatoes
- 3 cups vegetable broth (or water)
- 3 cups stale crusty bread, torn into pieces (Italian or sourdough, crust removed if tough)
Aromatics and Seasonings:
- 2 tablespoons olive oil (plus more for drizzling)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon salt, more to taste
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
Garnish:
- Handful of fresh basil leaves, torn
- Grated Parmesan cheese (optional, for serving)
Instructions
- Warm olive oil in a spacious cooking vessel over medium flame, introducing finely chopped onions and sautéing until they become translucent and soft.
- Incorporate minced garlic and allow it to release its aromatic essence for approximately 30 seconds, stirring continuously to prevent burning.
- Crush whole tomatoes directly into the pot, then pour in broth and season with salt, black pepper, and red pepper flakes for a subtle kick of heat.
- Allow the mixture to gently bubble and simmer, occasionally stirring, so flavors meld and intensify for roughly 10-12 minutes.
- Carefully tear bread into rustic chunks and fold into the simmering liquid along with fresh basil leaves, letting the bread slowly dissolve and create a rich, velvety texture.
- For those desiring a smoother consistency, use an immersion blender to lightly pulse the soup, or manually mash with a wooden spoon to achieve a more rustic appearance.
- Transfer the fragrant soup into serving bowls, embellishing with a generous drizzle of high-quality olive oil, additional torn basil leaves, and a sprinkle of freshly grated Parmesan cheese for an authentic Italian finish.
Notes
- Select ripe, flavorful tomatoes for the most vibrant taste, preferring San Marzano or vine-ripened varieties for authentic Italian depth.
- Tear bread into rustic chunks instead of cutting, allowing uneven edges to capture more soup and create interesting textures.
- Experiment with gluten-free bread options like almond or coconut bread for those with wheat sensitivities, maintaining the soup’s traditional hearty character.
- Consider adding white beans or diced vegetables like zucchini to boost protein and nutritional value while keeping the classic Italian simplicity intact.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 100 mg