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Cucina Rustica: Tomato Bread Soup

Cucina Rustica: Tomato Bread Soup recipe image
This rustic tomato bread soup, known as Panzanella in its salad form but here transformed into a warm, comforting broth, is a celebration of simple ingredients. The base of saut&# 195;©ed leeks and garlic provides a sweet, aromatic foundation for ripe, peeled tomatoes. Fresh basil adds a bright, herbal note that cuts through the richness, while day-old Italian bread cubes soak up the flavorful stock, creating a thick, hearty texture. It is a perfect dish for using up leftovers, offering a satisfying, homestyle meal that feels both nourishing and elegant. Serve it as a light lunch or a starter for a larger dinner, garnished with freshly grated Parmesan for an extra touch of umami.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 642.8
Dietary: Gluten-free
Description
This rustic tomato bread soup, known as Panzanella in its salad form but here transformed into a warm, comforting broth, is a celebration of simple ingredients. The base of saut&# 195;©ed leeks and garlic provides a sweet, aromatic foundation for ripe, peeled tomatoes. Fresh basil adds a bright, herbal note that cuts through the richness, while day-old Italian bread cubes soak up the flavorful stock, creating a thick, hearty texture. It is a perfect dish for using up leftovers, offering a satisfying, homestyle meal that feels both nourishing and elegant. Serve it as a light lunch or a starter for a larger dinner, garnished with freshly grated Parmesan for an extra touch of umami.
Ingredients
  • 1 tablespoon Olive oil
  • 1 small Leek, white part only, chop
  • 4 Garlic Cloves, minced
  • 2 cup Tomatoes, peeled, chopped
  • 1/3 cup Fresh basil, chopped
  • 1 1/2 cup Vegetable/chicken stock
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 2 cup Day-old Italian bread, cube
  • 2 tablespoon Parmesan, freshly grated
Directions
  1. 1
    Heat the olive oil in a heavy saucepan over medium heat.
  2. 2
    Add the chopped leek and minced garlic to the pan.
  3. 3
    Sauté the leeks and garlic, stirring frequently, for about 3 minutes until softened and fragrant.
  4. 4
    Stir in the chopped tomatoes and half of the fresh basil.
  5. 5
    Bring the mixture to a boil, then reduce heat to simmer gently for 5-10 minutes until the tomatoes break down and the sauce thickens slightly.
  6. 6
    Pour in 1 cup of the vegetable or chicken stock, along with the salt and pepper.
  7. 7
    Return the soup to a boil, stirring well to combine the flavors.
  8. 8
    Remove the saucepan from the heat.
  9. 9
    Stir in the cubed day-old Italian bread immediately.
  10. 10
    Let the soup stand for a few minutes to allow the bread to absorb the liquid.
  11. 11
    If the soup is too thick, warm the remaining stock and add it gradually until your desired consistency is reached.
  12. 12
    Stir in the remaining fresh basil.
  13. 13
    Ladle the soup into warmed bowls.
  14. 14
    Sprinkle generously with freshly grated Parmesan cheese before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 642.8kcal
% Daily Value *
Total Fat 21.0g33%
Saturated Fat 5.6g28%
Cholesterol 86.7mg29%
Sodium 3233.1mg135%
Total Carbohydrate 68.2g23%
Dietary Fiber 5.6g23%
Sugars 10.5g
Protein 39.9g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tomato, soup, bread, italian, rustic, basil, garlic, leek, parmesan, comfort food, easy dinner, vegetarian, leftovers, panzanella, stock
Read it online: https://www.chefs-mate.com/recipe/cucina-rustica-tomato-bread-soup/