Tuscan tomato soup

Tomatoes (large) - 3-4 pcs.
Zucchini - 2 pcs.
Onions - 1 pc.
Garlic - 2 cloves
Basil (fresh) - several sprigs
Olive oil - as needed
Purified water - 250 ml
Dry bread (yeast-free) - 2 pieces
Salt to taste
Spices and condiments - optional
Green onions - a few twigs for decoration

Proteins 5 g
Fat 8.3 g
Carbohydrates 25 g

Tuscan tomato soup is an incredibly tasty dish that everyone should try. Making dietary soup at home is very simple. It is enough to carefully follow the recommendations that are indicated in the recipe with step by step photos.

Servings Per Container: 5-6 servings.

Step-by-step instruction

The classic Tuscan soup is made with legumes such as beans. But there are a lot of variations in the dish, and we suggest preparing a vegetable dish with tomatoes. Since there are many vegetables in the cream soup, the dish turns out to be liquid. To fix this, you need to add stale bread (in this case, it is better if it is yeast-free). Do not put off making a dietary soup for a long time. Prepare all the products and start cooking according to the recipe with the photo.

Step 1

First you need to wash and pat the vegetables with a paper towel. Zucchini, if young, do not need to be peeled. First, cut the vegetable in half, then cut into small cubes and place in a bowl. Now take care of the tomatoes. They must be cut in half and the place where the stalk was removed. Next, cut the tomatoes into small pieces at random and place in a deep bowl. Peel the onions, wash and cut into thin half rings. Prepare two garlic cloves and basil.

Step 2

Use a large skillet with high sides (or a heavy-bottomed saucepan). Pour in some olive oil. When the container is well warmed up, put the chopped zucchini and onions, finely chopped garlic and a few basil leaves into the pan. Add a little salt and simmer vegetables over low heat.

Step 3

When the zucchini is tender and the onions are clear, add the chopped tomatoes to the skillet.

Advice! The fatter and larger the tomatoes, the richer the creamy soup will taste.

Step 4

After the tomatoes, pour 250 milliliters of water into the pan. If you wish, you can cook vegetable broth in advance and add it to the soup. Now salt the soup, add your favorite spices and seasonings and simmer for 25 minutes over moderate heat.

Step 5

Take stale, yeast-free bread, break it open and leave it for now.

Step 6

When 25 minutes have passed, check to see if the vegetables are ready. They should be soft. Now add the prepared bread to the pan to the vegetables. Stir the soup and let it simmer for 15 minutes more. Try with salt. If it seems a little, then add a little more.

Step 7

Now you need to kill the soup with an immersion blender so that the texture turns out to be a puree soup.

Step 8

That's it, homemade tomato soup is ready and can be served. Before serving, you can add sour cream (fat content no more than 15%) and sprinkle with finely chopped green onions. The classic Tuscan soup is served with bacon, but for a dietary option, regular croutons are more suitable. Enjoy your meal!