Italian Bread Soup

Italian bread soup

Category: Soup, Starter/snack, Snack/side dish | Serves: 2

Prep time: 20 minutes, plus 30 minutes standing time | Cooking time: 30 minutes


1 tablespoon olive oil

1 onion, thinly sliced

1-2 cloves garlic, crushed

2 beefsteak tomatoes (about 500g/1lb 2oz total/ unprepared weight), skinned, seeded and chopped

500ml (18fl oz) vegetable or beef stock

5 tablespoons dry white wine

Freshly ground black pepper, to taste

2 thick slices wholemeal bread, crusts removed

20g (3/4oz) fresh Parmesan cheese, finely grated (optional)

2 tablespoons shredded fresh basil leaves, plus extra to garnish

  1. Heat oil in a non-stick saucepan; add onion and garlic and sauté for about 5 minutes or until softened and lightly golden. Stir in tomatoes, stock, wine and black pepper.
  2. Bring gently to the boil; cover and simmer for 20 minutes, stirring occasionally.
  3. Tear bread into 1 cm (1/2 in) pieces; stir into soup. Simmer for a further 5 minutes; remove pan from heat and stir in Parmesan cheese (if using) and shredded basil.
  4. Set soup aside for at least 30 minutes. Serve warm or at room temperature (do not chill); garnish with extra basil, if desired.

Nutritional information

Italian Bread Soup