Tuscan-Style Tomato and Bread Soup

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

From Tuscany, this dish is a “pap” of dead-ripe tomatoes and coarse country bread. As the Italians put it, this soup is “comforting like the mother.” Notice in the ingredient list that in some instances dried herbs should not be substituted for the fresh—the special flavor of fresh makes a noticeable difference.


  • 2 tablespoons olive oil
  • 1 large or 2 medium-size yellow onions, coarsely chopped
  • 4


  1. Heat the olive oil in a nonreactive large saucepan or casserole over medium heat. Add the onions, scallions, half of the basil, the sage, oregano, a sprinkling of salt, and the dried pepper flakes. Cook, stirring occasionally, until the onions soften, about 10 minutes. Add the garlic and cook, stirring, until the onions are very soft and lightly golden, about 5 minutes l