The best chunky tomato soup that needs no cream nor loads of cheese to up the flavor. Simply grab a bowl and place a slice of crusty bread at the bottom. Pour your tomato soup over the top to create the ultimate tomato soup experience!
Tomato soup + fall = ahhh! It’s the best isn’t it?!
You know what I love best about tomato soup? The whole bread dunking business. I mean a spoon is almost not necessary depending on how much bread you have.
Are you one of those people that barely dips your bread almost like you are trying to keep it a secret or do you use your slice of bread more as a shovel attempting to pick up all the tomatoes and flavor in that one bite? I would like to think I am somewhere in between, maybe a little closer to the right than I would probably admit. What’s good manners and what isn’t? Well let’s just throw all that bread dunking bashfulness and shamelessness to the curb. Believe me you won’t even miss dunking the bread on this one.
You’re going to place that bread in the bottom of your soup bowl and pour the tomato soup over the top. The bread is going to float right on up to the top right where it should be so you don’t miss a bite.
It’s real that you may want to give yourself a big pat on the back after making this best chunky tomato soup with tuscan bread. Your family will thank you and they will have to share it with their friends and in-laws who will in return thank them. You wanna pay it forward? Make someone you love this soup and they will know you love them. ❤️
This soup recipe is no back of the recipe box kinda recipe. It’s a bookmarked in your recipe favorites on all of your electronic devices kinda recipe if you know what I mean. One that should not be forgotten because we all deserve to eat good food and share it with others which is pretty much why I do this blog. Delicious and healthy food isn’t just good for your body but also your mind. And as we head into the colder months around here, it can be easy to grab fast food on the way home but I challenge you to make this yummy best chunky tomato soup instead. Sorry for sounding like your mom right there…
So I think it is safe to say that soup season is among us and I am taking full advantage of it! However, I would also like to think that my soup game has gotten a little stronger over the past couple of years. How do I know this and feel confident enough to say it on the internet??? Well, when your hubs finishes the soup off all in one sitting I think it is safe to say it was taaaaassty!
- 4 slices white bakery bread (french bread works well)
- 3 tablespoons olive oil
- 1 medium red onion, chopped
- 4 garlic cloves
- ⅓ cup basil leaves, packed
- 28 oz can whole peeled tomatoes
- pinch of crushed red pepper flakes
- 2 cups chicken stock
- ¼ teaspoon coarse salt
- ⅛ teaspoon black pepper
- Optional toppings: shaved Parmesan, fresh chopped basil
- Preheat oven to 200℉.
- Bake sliced bread for 15 minutes and this will dry it up a bit to use in the soup.
- In a dutch oven or large pot, heat olive oil over medium heat.
- Add chopped red onion and cook for about 10 minutes.
- While onion is cooking chop garlic and basil.
- Reduce heat to medium-low and add garlic and basil. Cook another 3 minutes.
- Add tomatoes and crushed red pepper. If you like your soup more on the spicy side, add an extra pinch of crushed red pepper.
- At this point, increase heat to medium high. Using a handheld blender, blend tomatoes until you get the consistency you like and cook for another 2-3 minutes.
- Add chicken stock and bring to a boil, stirring occasionally. Allow to boil for 1-2 minutes.
- Sprinkle in salt and black pepper.
- In soup bowls, add bread slices to bottom of bowls. Ladle soup over bread. Top with shaved parmesan and chopped basil .
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