Tuscan Tomato Soup

Servings: 4

Prep Time: 10 min

Cook Time: 30 min


1/4 cup olive oil

2 cups diced onion

2 tsp. crushed garlic

4 cups vegetable broth

1 (28-oz) can diced tomatoes, undrained

1 bag Mrs. Cubbison's Garlic & Butter Focaccia Croutons

1 Tbsp. sea salt

2 tsps. freshly ground black pepper

1 cup coarsely chopped basil leaves

1/4 cup grated Parmigiano-Reggiano cheese


  • In large stockpot, sauté onion in oil until almost translucent. Add garlic and sauté one minute longer; stir in broth and tomatoes. Cover and bring to boil. Reduce heat and simmer for 10 minutes stirring occasionally.
  • Meanwhile, set aside 1/2 cup Mrs. Cubbison's Garlic & Butter Focaccia Croutons made from Artisan Bread. Re-seal the bag of croutons. Using your fingers, coarsely crush the croutons in the bag. Do not over crush.
  • Add the croutons to soup to thicken. Stir in salt and pepper. Continue cooking 5 minutes longer; stir often to avoid sticking.
  • Turn off heat and stir in fresh basil; cover. Let soup sit for 10 minutes to bring out all the flavors.
  • Ladle soup into bowls and drizzle olive oil across the top of the soup. Garnish with Parmigiano-Reggiano cheese and remaining uncrushed croutons. Serve immediately.


Feel free to add sliced sundried tomatoes for a bit more of an authentic Italian flavor!