Tuscan Tomato Soup

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Total Time
10 mins
10 mins

An easy, flavorful recipe adapted from Cooking Light I've made many times.

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  1. Arrange bread cubes in a single layer on a baking sheet and lightly coat bread with spray.
  2. Bake at 400° about 10 minutes until dry and toasted.
  3. Heat oil in large saucepan over medium-low heat.
  4. Add garlic and sauté 2 minutes.
  5. Add tomatoes through pepper and bring to a boil.
  6. Reduce heat and simmer 10 minutes, stirring occasionally.
  7. Divide croutons among 4 or 5 bowls; ladle soup over croutons and sprinkle with cheese.
Most Helpful

5 5

This is a great tomato soup recipe although next time I will omit or reduce the amount of balsamic vinegar, I think that it would be just as good without it, I used 3 tablespoons minced garlic, and canned plum tomatoes and lots of black pepper, the bread cubes are what make this soup extra special! Thanks for a great recipe echo!...Kitten:)

5 5

I made only the soup, with a few changes. I drained the tomatoes and saved the juice, then blended the tomatoes straight from the can instead of cooking them first. I added the pureed tomatoes along with everything else after sauteing the garlic. I left out the vinegar for personal preference, used 1 TBSP Italian seasoning instead of the parsley and oregano, and I substituted 1/2 cup of the broth with milk. This was a really easy soup to make and very yummy! This will now be my stand by for when I crave tomato soup.

5 5

Just delightful. I cut this recipe in half, for the two of us, using petite diced tomatoes with jalapeno peppers. I also did as Mr. Rich did and removed the tomatoes with a slotted spoon after about 5 minutes and placed in the blender to make it smooth. Excellent blend of spiced and so quick to make. The toasted french bread is a real addition to this recipe, but will be great even without them. Thanks eebrag for another great recipe.