Tuscan Bread Soup

  • 1 loaf, torn Organic Multigrain Bread
  • 1 12 oz can, whole peeled tomatoes drained
  • 1 diced russet potato
  • 1 smalled diced onion
  • 1½ cup water
  • olive oil
  • parsley to garnish
  • basil to garnish
  • ½ tsp. chili flakes
  • ½ tsp. sliced thin garlic cloves
  1. In a large sauce pan set to medium sauté diced onion in olive oil for 3-4 minutes not getting much color.
  2. After 4 minutes add thinly sliced garlic and chili flakes and let cook for another minute.
  3. Next add canned whole peeled tomatoes that you have crushed with your hand, potatoes, dried oregano and water.
  4. Let mix come to a simmer and taste for seasoning.
  5. After 30 minutes on a low simmer and you are sure potatoes are cooked through chop basil, and parsley and set aside.
  6. Tear one loaf of Organic Multigrain bread in rustic chunks and place into 6 soup bowls.
  7. Top each bowl with tomato and potato soup and then top each finished bow with fresh chopped herb mixture and a touch of olive oil to finish.

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Frozen Bakery
3250 Lacey Rd,
Suite 600
Downers Grove, IL 60515

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