Gluten-free Tuscan bread soup
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Loading...No one is likely to be surprised by our love for bread. It can be used for so much more than just sandwiches! For example, try Pappa al Pomodoro, a deliciously rich Tuscan bread soup that fills you well and has a lovely red color. Plus, it's easy to make vegan.
4 portions
40 minutes
Ingredients
- 600g cherry tomatoes
- 2 packages of crushed tomatoes
- 350 g leftover gluten-free bread
- 1 pot of fresh basil
- 2 cloves of garlic
- 3 shallots
- A few tablespoons of olive oil
- 1 teaspoon honey
- Salt & pepper
- Parmesan or a vegan alternative such as nutritional yeast as a topping
HOW TO MAKE IT
Place the cherry tomatoes in a baking dish and drizzle with olive oil. Season with salt and pepper and put in the oven for 15 minutes at 200 degrees.
Finely chop the garlic cloves and shallots and fry in olive oil. Then add crushed tomatoes and honey. Season with salt, pepper and basil. Let the soup boil for 10-15 minutes.
Add small pieces of bread to the simmering soup and add the oven-roasted tomatoes. Then let it simmer for about 5-10 minutes more.
Taste and serve, perhaps with a little grated Parmesan or a vegan alternative such as nutritional yeast.
Cut over some fresh basil and dig in!