This is a traditional Italian tomato soup that uses day-old bread to thicken it. It's a favorite in our house, and every time I make it for someone, they ask for the recipe. It's also a great way to use old parmesan rinds that I keep in the freezer, and it's a thrifty way to feed a lot of people. Make this vegetarian version or render some bacon or pancetta first to give it some meaty depth. —Meatballs&Milkshakes
can San Marzano tomatoes
garlic cloves, minced
red wine (or substitute white wine or water)
day-old bread, cubed
leftover parmesan rind
extra virgin olive oil
slices bacon or pancetta, diced (optional)
In This Recipe
Saute the onion and garlic in the olive oil (and the bacon if you’re using it.) Once softened, add the wine (or water) to deglaze and then add the tomatoes.
Add the bread, rind, and sugar and let simmer for 20 minutes until the bread disintegrates. If you are having trouble getting the bread to break up, whisk it for a minute and that should do it.
Serve with a drizzle of extra virgin olive oil on top.
I'm an ex-finance, nonprofit fundraiser by day and a (mostly) Italian cook and blogger by night. I love having friends over for dinner and my favorite evenings are when we spend them at home together cooking dinner and chatting. I'm an avid cooking show fan, and my favorite eating cities are New York, San Francisco, Paris, and Rome.