To say “tomato bread soup” in Italian is like saying Tuscany. It is infact a traditional soup difficult to find elsewhere, because it is really stale bread topped with tomatoes and herbs. That is, a dish considered too poor to be presented in a restaurant. In Tuscany however, one can find it everywhere and all year round, even though the best time to have it is in the summer, when the tomatoes are the ripest of nature and sun. Our recipe is the traditional one, with the exception of onion, which is today accepted but was not originally planned.


  • 320 of stale bread
  • 800 g of tomato pulp
  • 2 garlic cloves
  • onion
  • basil
  • 1 vegetable stock cube
  • pepper
  • sugar
  • olive oil


  1. If you use peeled tomatoes, drain them and use the pulp. If you use fresh tomatoes (much better) blanch them, peel them and chop them finely
  2. Prepare the vegetable broth in 1/2 liters of boiling water
  3. Cut the bread in small dices: but the bread must be 3-4 days old, if not put it in the oven for a few minutes
  4. Chop a small onion (about the size of an egg) and sauté over low heat in a pan with 4 tablespoons of olive oil
  5. Chop the garlic and add to the onion together with the bread. Cook for a few minutes, mixing to give the bread flavor
  6. Add the tomatoes and 1 teaspoon of sugar and 2 ladles of broth, bring to boil and let it cook on low heat, stirring often for 45 minutes, until the bread has become soft
  7. If necessary add other broth
  8. Break up 10 basil leaves, and add it to the mixture 2 minutes before turning off
  9. Traditionally you eat it warm at room temperature. Add the pepper, no Parmesan, although many appreciate it today
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