Ingredients
Equipment
Method
- Warm the measured olive oil in a large saucepan over medium heat. Add the sliced garlic and cook for 1–2 minutes until fragrant without browning it.
- Add the optional chopped onion and the finely sliced basil stalks. Cook for another 2–3 minutes, stirring, until softened.
- Add the tomatoes with their juices and the water. Crush the tomatoes gently with a potato masher, then bring to a gentle simmer.
- Stir in the torn stale bread. Simmer gently for 7–8 minutes, stirring occasionally, until the bread breaks down and the soup becomes thick and spoonable. Continue gently if firm pieces remain.
- Season with salt and pepper to taste, then stir in half the torn basil leaves. Taste again; the tomato should remain the main flavor.
- Divide between four bowls and scatter over the remaining basil leaves. Add an optional light drizzle of olive oil and serve warm.
Nutrition
Notes
Bread: Stale ciabatta gives the soup its body; vegan sourdough or rustic country bread works with a different tang and texture. Gluten-free bread is an option, but thickening varies and the standard recipe contains wheat. Finishing: Add a little plant-based Parmesan separately if you enjoy a savory topping. Variations: A few drops of aged balsamic vinegar add sweetness and acidity. Texture: This is a thick bread soup rather than a smooth puree; loosen with a little water while reheating. Serving: Pair with a green salad or roasted zucchini and white beans added separately. Storage: Refrigerate promptly in shallow containers for three to four days. Reheat to 165°F (74°C), stirring and adding water as needed.
