Tuscan Tomato Bread Soup

A classic and comforting Tomato Bread Soup (Papa alla Pomodoro), easily made any time of year with canned tomatoes. A great use for stale bread, too!

• This soup is ready to enjoy in just about 45 minutes.
• This tomato soup is economical to make and low in both calories and fat.
• This bread tomato soup is a great use for stale bread!
• Tomato bread soup is a hearty, filling and comforting soup to enjoy for lunch or dinner.

• 4 oz. bread, day-old, cubed
• 2 teaspoons olive oil
• 3 cloves garlic, left whole, but smashed slightly
• 1/4 cup onion, finely diced, (If using onion only use 1/2 cup)
• 2 Tablespoons carrot, finely diced (can omit and use onion only)
• 2 Tablespoons celery, finely diced (can omit and use onion only)
• 1 Tablespoons tomato paste, optional
• 28 oz whole canned Tomatoes, (796ml) with juices, San Marzano recommended
• 4 cups chicken or vegetable broth
• 8 large fresh basil leaves, or 2-3 teaspoons dried basil
• Salt and freshly ground pepper
• 1-2 teaspoons balsamic vinegar, optional

• Additional basil leaves, torn or chopped
• Olive oil, for drizzle
• Parmesan cheese, shaved or grated
• Red pepper flakes