Best Chunky Tomato Soup with Tuscan Bread
The best chunky tomato soup that needs no cream nor loads of cheese to up the flavor. Simply grab a bowl and place a slice of crusty bread at the bottom. Pour your tomato soup over the top to create the ultimate tomato soup experience!
Ingredients
- 4 slices white bakery bread french bread works well
- 3 tablespoons olive oil
- 1 medium red onion chopped
- 4 garlic cloves
- 1/3 cup basil leaves packed
- 28 oz can whole peeled tomatoes
- pinch of crushed red pepper flakes
- 2 cups chicken stock
- 1/4 teaspoon coarse salt
- 1/8 teaspoon black pepper
- Optional toppings: shaved Parmesan fresh chopped basil
Instructions
- Preheat oven to 200℉.
- Bake sliced bread for 15 minutes and this will dry it up a bit to use in the soup.
- In a dutch oven or large pot, heat olive oil over medium heat.
- Add chopped red onion and cook for about 10 minutes.
- While onion is cooking chop garlic and basil.
- Reduce heat to medium-low and add garlic and basil. Cook another 3 minutes.
- Add tomatoes and crushed red pepper. If you like your soup more on the spicy side, add an extra pinch of crushed red pepper.
- At this point, increase heat to medium high. Using a handheld blender, blend tomatoes until you get the consistency you like and cook for another 2-3 minutes.
- Add chicken stock and bring to a boil, stirring occasionally. Allow to boil for 1-2 minutes.
- Sprinkle in salt and black pepper.
- In soup bowls, add bread slices to bottom of bowls. Ladle soup over bread. Top with shaved parmesan and chopped basil .
Notes
Adapted from Joy of Cooking