Best 2 Vegan Tuscan Bread Soup Recipes

Indulge in the rustic charm of Tuscany with our delightful vegan Tuscan bread soup recipe. This hearty and flavorful soup is a symphony of fresh vegetables, aromatic herbs, and crusty bread, all simmered together in a rich and savory broth. Its origins can be traced back to ancient Tuscany and has been a staple in Italian cuisine for centuries.

In this article, you'll find not one, but three enticing variations of this classic soup. Whether you prefer a traditional Tuscan bread soup, a quick and easy version, or a variation with a creamy twist, we've got you covered. Each recipe is crafted with a unique blend of ingredients that captures the essence of Tuscany, using fresh, seasonal produce, and aromatic herbs.

So, gather your ingredients and let's embark on a culinary journey to the heart of Tuscany. Discover the warmth and comfort of this comforting soup, perfect for a cozy meal with loved ones. Buon Appetito!

Let's cook with our recipes!

TUSCAN BREAD SOUP

Tuscan Bread Soup image

Shave or grate some Parmesan cheese over the top of each serving of soup if you like. During cooking, the bread pieces become soft like dumplings and release starch, which helps thicken the soup.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 35m

Number Of Ingredients 11

Ingredients

6 ounces country bread, torn into 1-inch pieces (3 cups)
2 tablespoons olive oil
1 large onion, cut into 1/4-inch pieces
3 medium carrots, halved lengthwise and cut crosswise 1/4 inch thick
2 celery stalks, cut crosswise 1/4 inch thick
4 cloves garlic, smashed
Coarse salt and ground pepper
1 tablespoon tomato paste
1/2 head green cabbage, quartered, thinly sliced crosswise (6 cups)
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 cup fresh parsley leaves

Steps:

Preheat oven to 300 degrees. Spread bread in a single layer on a rimmed baking sheet. Bake until pieces are dry, about 15 minutes. Remove from oven, and set aside.
In a large pot over medium-high heat, heat oil. Add onion, carrots, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Stir in tomato paste; cook, stirring, 1 minute.
Add cabbage, broth, 2 cups water, and toasted bread. Simmer over medium heat until soup is thickened, 15 to 20 minutes. Season with salt and pepper, and stir in parsley.

Nutrition Facts : Calories 286 g, Fat 8 g, Fiber 10 g, Protein 9 g

TUSCAN BREAD AND TOMATO SOUP (PAPPA AL POMODORO)

Tuscan Bread and Tomato Soup (Pappa al Pomodoro) image

Pappa means pap, which is what this soup is. If you ever needed proof that stale bread needn't go to waste, this soup is it. And this stale bread recipe can be made with canned tomatoes, so you can make it throughout the year. When the weather is hot, you can serve this at room temperature.

Provided by Martha Rose Shulman

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

1 pound stale country bread
2 tablespoons extra virgin olive oil
1 small onion, chopped
2 to 3 garlic cloves (to taste), minced
1 1/2 pounds ripe tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can, with juice
1 tablespoon tomato paste
Pinch of sugar
Pinch of sugar
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground pepper
4 cups water
2 to 3 tablespoons slivered fresh basil

Steps:

If your bread is too hard to cut, douse it with water first. Then remove the crusts and cut into cubes. You should have about 7 cups.
Heat the oil in a large, heavy soup pot over medium-low heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for about a minute, until fragrant. Add the tomatoes, tomato paste, sugar, red pepper flakes, and salt and pepper, and cook, stirring occasionally, until the tomatoes have cooked down, about 10 minutes. Taste and adjust seasoning.
Stir the bread cubes into the tomatoes. Add the water, half the basil, and about 1 teaspoon salt. Bring to a simmer and simmer, stirring and mashing the bread, for about 10 minutes, until the soup is thick, like oatmeal. Stir in the remaining basil, taste and adjust seasoning. Serve hot, warm, or room temperature.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 903 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

Use stale bread: Stale bread will absorb more of the broth and create a thicker, more flavorful soup.
Don't be afraid to experiment with different types of bread: You can use any type of bread you like, but some good options include sourdough, French bread, or ciabatta.
Roast the vegetables before adding them to the soup: Roasting the vegetables will help to caramelize them and bring out their natural sweetness.
Use a variety of herbs and spices: This will help to give the soup a complex and flavorful taste.
Don't overcook the soup: The soup should be simmered until the vegetables are tender but still have a little bit of a bite to them.
Serve the soup with a drizzle of olive oil and some freshly grated Parmesan cheese: This will help to add a touch of richness and flavor to the soup.

Conclusion:

Tuscan bread soup is an easy and delicious soup that is perfect for a cold winter day. It is also a great way to use up leftover bread. With its simple ingredients and rustic flavor, this soup is sure to become a family favorite.