Tuscan tomato and bread soup

By the GetYourMacros team · 24 September 2026

Creamy and flavorful Tuscan tomato and bread soup with basil, Parmesan and extra virgin olive oil.

• Time 35 min
• Course First course
• Diet Vegetarian
• Cuisine Italian
• Allergens gluten, dairy

Ingredients (1 serving)

• 250 g Tomato passata
• 80 g White bread
• 25 g Parmesan
• 10 ml Extra virgin olive oil
• Garlic to taste
• Fresh basil to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Cut the stale white bread into thick slices and then rough chunks: if it is fresh, dry it in a hot dry pan so it does not turn to paste.
2. Warm the extra virgin olive oil with the crushed garlic over low heat for just two minutes, and lift the garlic out before it colours.
3. Pour in the tomato passata, loosen it with half a glass of hot water and cook for ten minutes until it thickens.
4. Add the bread and stir: it will drink almost all the liquid within a couple of minutes, so keep more hot water to hand.
5. Cook for another ten minutes over very low heat, crushing with the spoon, until the bread breaks down and you can no longer see the pieces.
6. Take it off the heat, stir in the hand-torn basil and the grated parmesan, and let it rest ten minutes: it is eaten warm, not hot.

Tips

• Unsalted Tuscan bread is ideal, but any two-day-old white loaf works better than a fresh one.
• It is one of the few dishes that is just as good at room temperature in summer.

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