Tuscan tomato soup recipe

When it’s dark and cold outside, imagine how over-the-moon you would be to come home to a steaming bowl of this Tuscan tomato soup recipe? Make up a big batch of it, divide it into containers and refrigerate or freeze – ready to eat on those nights when you just can’t be bothered to cook.

Ingredients (serves 4)

350g unsalted stale bread
800ml Cirio Passata Rustica
1litre vegetable stock
2 cloves garlic
Extra virgin olive oil
Basil
Salt
1tsp sugar

Method

Cut the bread into eight thin slices and toast for a few minutes. Once cooled, rub them with peeled garlic cloves.

Arrange the bread slices in a pan and pour over enough Cirio Passata and vegetable stock to cover them. Add salt and sugar and cook over a low heat for 40-50 mins to evaporate liquid, stirring occasionally.

Drizzle with olive oil and basil and serve.