10-Minute Tuscan Tomato Soup With Parmesan Toasts

"This soup is good served with parmesan toasts. Recipe is from Woman's Day."
photo by cookiedog photo by cookiedog
photo by cookiedog
photo by cookiedog photo by cookiedog
Ready In:




  • Put sauce, beans, peppers, oil and garlic in a blender or food processor; process until smooth.
  • Pour into medium saucepan along with the broth.
  • Stirring often, bring to a simmer over medium-high heat.
  • Remove from heat; stir in basil.
  • Spoon into bowls; grind pepper on top.
  • For Parmesan toasts, heat broiler.
  • Line a baking sheet with foil.
  • Place 12 thin slices bread on foil; sprinkle each slice with 1 t grated Parmesan cheese.
  • Broil 2-3 minutes until lightly toasted.

Questions & Replies

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  1. Awesome recipe. So easy, very tasty and quick! I used my nutribullet in place of a food processor and everything liquified into a smooth consistency. Didn't have white beans so I subbed kidney beans, came out just fine! I even added a little parmesan cheese to the soup with a little salt too.
  2. A really good tomato soup. I'll never make the kind in the can again.
  3. This was my first time to make tomato soup from scratch. I loved the combination of tomatoes and roasted red peppers. Very tasty soup and the parmesan toasts were a great compliment to the soup. I had panini sandwiches on the side. Very easy, tasty dinner for a cool spring evening. Thanks for posting. You have some great recipes, Lainey6605.
  4. deliciously simple. a meal that can literally be thrown together and is one of the best soups i have ever had. very uncomplicated taste. i had never made tomato soup before and the one time i did taste it , it was from a can and i never had it again. this recipe appealed to me because of the simplicity and quick time that it could be made. i followed the recipe and found it to be very very good both texture and flavor. the texture was not anything like what you see from a can; it had more substance to it. the flavor also nothing like what you get out of a can (thankfully) and had a more rustic flavor. the roasted peppers made a nice balance with the other ingredients. i used paul newman marinara sauce and did add about 1/3 cup of white wine and let that simmer out. i would definitly make this again. thanks so much for sharing.
  5. Easy, fast, and MmmMmmGood! I used canned small white beans, halved the recipe and used my immersion blender. We loved this with the Parmesan Toasts. Thanks for a winner Lainey!


  1. We <b><i>loved</b></i> this! Even my picky 13 y.o. daughter gobbled it up and my non-tomato soup eating husband proclaimed it was awesome!! I was mistaken when I thought I had white kidney beans (cannellini) on hand, so I ended up having to use light red beans instead. This gave it a full, wonderful robust flavor. It reminded me of the base of the minestrone soup at The Olive Garden. The toast was a perfect accompaniment! I did butter my bread before sprinkling with the parm., asagio and romano blend I had on hand. I placed in the oven for about 8 minutes at 350F, since I had other items baking at that temp. They were yummy! This recipe is going into my prized collection of soup recipes. Thank you <i>so</i> much, Lainey6605!


I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
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