Tuscan tomato & bread soup

This Tuscan-style tomato soup has a hint of chilli for added flavour.

The ingredient of Tuscan tomato & bread soup

1. 800g canned whole tomatoes
2. 1 long red chilli, seeds removed, chopped
3. 4 garlic cloves, finely chopped
4. 1 teaspoon caster sugar
5. 2 tablespoons extra virgin olive oil
6. 2 slices day-old sourdough bread, crusts removed, cubed
7. 2 tablespoons balsamic vinegar
8. 2 tablespoons chopped basil, plus extra small leaves to serve

The instruction how to make Tuscan tomato & bread soup

1. Place tomatoes, chilli, garlic, sugar, 1 tablespoon oil, 1 cup (250ml) water and some salt and pepper in a saucepan and bring to the boil over medium-high heat. Reduce heat to low, then cover and simmer for 15 minutes or until the tomatoes break down slightly.
2. Meanwhile, place the bread in a bowl and drizzle with the vinegar. Set aside for 10 minutes to soften.
3. Add the bread mixture and basil to the soup and stir well to combine. Cover and simmer over low heat for a further 5 minutes or until the soup thickens.
4. Using a stick blender, blend the soup until smooth. (Alternatively, cool slightly, puree in ba puree in batches in a blender, then reheat over medium heat.)
5. Serve hot, drizzled with remaining oil and garnished with small basil leaves.

Nutritions of Tuscan tomato & bread soup

calories: 173.275 calories
fatContent: 10 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 17 grams carbohydrates
sugarContent: 9 grams sugar
fibreContent:
proteinContent: 4 grams protein
cholesterolContent:
sodiumContent: 74.73 milligrams sodium