Gluten-free Tuscan bread soup - Fria

Gluten-free Tuscan bread soup

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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


  • 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


  • 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!

This gluten-free recipe contains