Winter Warm-Up: Tuscan Bread Soup

Comfort food doesn’t get any better. Try this beautiful bowl of rustic bread, parmesan, hearty garlic and tomato broth, topped with a perfectly poached egg.

Wondering why we put the Union Jack underneath a bowl of this terrific Tuscan Bread Soup? Well, we got the idea for this scrumptious soup – a beautiful bowl of rustic bread, parmesan, hearty garlic and tomato broth and a perfectly poached egg – from a Brit. Mangiamo and we guarantee that you too will be thanking that chap.


1 French bread (about 1/2 lb, preferably day-old), cut into 11/2-inch cubes
2 tbsp olive oil
1/4 tsp kosher salt
2 tbsp olive oil
1 medium white onion, chopped
2 medium garlic cloves, minced
3 lbs plum tomatoes cut into wedges (reserve 6 wedges for garnish at the end)
2 large red bell peppers, chopped
1 cup dry white wine
6 cups chicken broth
2 dried bay leaves
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Poached Eggs

2 cups water
1/4 cup distilled white vinegar
6 large eggs

1/4 cup sliced fresh basil
1 cup fresh Parmesan cheese, shaved with a vegetable peeler


1) Preheat oven to 300°F. In a large bowl, combine bread cubes with 2 tbsp olive oil and 1/4 tsp kosher salt. Toss to coat and spread out on a baking sheet. Bake 30-40 minutes, until the cubes are crisp all the way through. Remove from oven and set aside.

2) In a large soup pot, heat 2 tbsp olive oil over medium heat. Add onion and sauté until softened, about 4 minutes. Add minced garlic, cooking until fragrant, about 1 minute. Add tomato wedges and sauté until they start to break down, about 3 minutes. Stir in red peppers and white wine, continuing to cook on medium heat for 15 minutes. Add chicken broth and bay leaves. Bring to a boil, reduce heat to a gentle simmer and cook another 15 minutes. Remove from heat and strain liquid through a fine mesh sieve, discarding solids. Return soup to pot, season with salt and pepper and keep hot.

3) For the poached eggs, in a small saucepan, heat the water and vinegar over low heat. When water is simmering, gently crack 2 eggs at a time into the water and poach for 2-3 minutes. Remove and plunge into a bowl filled with ice water. Yolks should be runny. Repeat with remaining eggs.

4) To serve, ladle soup into bowls. Add toasted bread cubes, reserved tomato wedges, basil and poached egg. Finish with shaved Parmesan cheese. Serve immediately.

Serves 6

Bite me Bit: “Two dollars? But everyone in front of me got free bread.”-George Costanza,’Seinfeld’

While you’re buying bread, why not grab another loaf and whip up this Peach Bread Pudding, a delicious and timeless dessert of sweet peaches, custardy bread and a luscious caramel sauce.

More on

Your Daily Dish: Grilled Chicken Club Sandwich

Your Daily Dish: Bacon, Cheese, and Potato Skin Sandwich

Your Daily Dish: Prime Rib, Grilled Onion, and Arugula Aioli

Your Daily Dish: Turkey, Stuffing and Cranberry Sandwich