This thick, Tuscan bread soup is a delicious way to use a loaf of stale bread. It’s also an economical dish to make in bulk for feeding large amounts of guests.






Skill level

Average: 4.5 (1 vote)


  • 1 kg very ripe roma tomatoes, cut in half and deseeded
  • 2 large brown onions, coarsely chopped
  • 2 cloves garlic
  • Handful of basil leaves, plus extra to serve
  • 1 cup extra virgin olive oil
  • 8 slices day-old bread
  • Parmesan cheese, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 160˚C.
  2. Place tomatoes, garlic, onion and a handful of basil leaves into a baking dish. Drizzle with olive oil and a generous sprinkle of salt, toss to coat. Cover with foil and place in the oven to roast for 40 minutes or until well cooked.
  3. Remove from the oven and allow to cool. Blend with a stick blender or food processor to a fine puree.
  4. Heat a large pan over medium heat. Pour in the tomato mixture and tear in the stale bread, mix well and season to taste. If your mixture is too thick, add in a splash of hot water to thin it out.
  5. Reduce heat to a simmer, breaking the bread into the tomatoes and cook, stirring, until the soup turns thick and creamy.
  6. Place soup in bowls and finish with more olive oil, parmesan cheese torn basil leaves.


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