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Tuscan tomato and bread soup
Stale bread, peeled tomatoes, garlic and basil: the Tuscan soup served warm, with a drizzle of raw oil.
Published on November 12, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- White bread 300 g stale, torn into pieces
- Canned tomatoes 600 g
- Fresh garlic 10 g
- Fresh basil 20 g
- Extra virgin olive oil 60 g
- Fine salt 4 g
- Black pepper, ground 1 g
- Water 500 g
Steps
-
1 Chop the garlic.
5 sec · speed 5
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2 Add the oil and saute, without the measuring cup.
3 min · 100 °C · speed 1 · reverse
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3 Add the tomatoes, bread, water, salt and pepper and cook.
15 min · 100 °C · speed 1 · reverse
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4 Rest for 10 minutes, add the basil and serve with raw oil.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 361 kcal | 120 kcal |
| Protein | 8.2 g | 2.7 g |
| Carbohydrate | 43.3 g | 14.4 g |
| Sugars | 8.0 g | 2.7 g |
| Fat | 17.8 g | 5.9 g |
| of which saturates | 2.6 g | 0.9 g |
| Fibre | 5.1 g | 1.7 g |
| Salt | 2.35 g | 0.78 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.