tuscan tomato & bread soup
This is a family favourite. No-one in my house eats the end of the bread, so when I’ve save a few up they go into the slow cooker with everything else. The house smells amazing and it’s super low effort.
Prep time: 10 mins
Cook time: 10 mins + 4 hours in slow cooker
Serves: 6
ingredients
Extra virgin olive oil - 2 tbsp + 4 tbsp
White onion - 1 large, finely diced
Bay leaves - 2 leaves
Garlic - 3 cloves, minced
Tinned chopped tomatoes - 400g
Stale bread - 500g, medium diced
Vegetable or chicken stock - 750ml
Salt and pepper - to taste
Garnish:
Fresh basil leaves
Grated Parmesan cheese (you decide how much)
method
Add 2 tbsp of oil into a pan, heat gently.
Fry onion, garlic and bay leaves in oil gently until translucent.
Combine this with tomatoes, bread and stock into your slow cooker.
Season with the salt and pepper.
Cook on low heat for 4 hours.
It’s quite a thick soup - you can thin it with more water or stock if you want to.
Serve hot in bowls.
Drizzle with remaining oil and garnish.