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Thick Tuscan bread and tomato soup enriched with fresh basil and olive oil is pure comfort. A vegetarian mediterranean classic that's naturally low-calorie and perfect for weight loss goals.
Cut the bread into 1-inch chunks and set aside to dry for at least 1 hour; this helps the bread soak up the soup without turning mushy.
Core and dice the ripe tomatoes; finely chop the onion and smash the garlic cloves.
In a large pot, heat 2 tbsp olive oil over medium, then sauté the onion and garlic for 3-5 min until softened but not browned.
Add the tomatoes and cook, stirring occasionally, for 8-10 min until they break down and release juices; adjust heat to prevent scorching.
Pour in the vegetable broth and bring to a gentle simmer. Stir in the bread cubes, seasoning with salt and pepper, and allow to simmer for 15 min, stirring every few minutes to ensure bread breaks down evenly.
Fold in torn fresh basil and remaining olive oil, then cook on low for another 5 min; taste for seasoning and serve warm.
