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Thursday : 7:00 - 19:00


Rustic bread, tomato and bocconcini soup

Difficulty: Medium




Preparation (min)


Total (min)


  • 4 tbsp. olive oil
  • 3 or 4 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 750 ml (3 cups) canned or fresh plum tomatoes
  • 750 ml (3 cups) veal stock or beef broth
  • About 100 g (2 1/2 cups) day-old country-style bread, toasted in the toaster or oven
  • 1 small bunch fresh basil, chopped
  • 4 bocconcini, cut into pieces
  • Sea salt and black pepper to taste
  • Very aromatic extra virgin olive oil for garnish
  • Fleur de sel for garnish


  1. In a saucepan over high heat, brown the garlic and onions in the olive oil.
  2. Add the tomatoes and cook for 3-4 minutes.
  3. Add the stock or broth and bread cubes.
  4. Simmer over medium heat for 5 to 10 minutes.
  5. Season with salt and pepper to taste.
  6. Using a fork, break up the bread and tomatoes.
  7. Garnish each serving with bocconcini pieces and chopped basil.
  8. Drizzle with very aromatic extra virgin olive oil and a sprinkle of fleur de sel.


"Choose high-quality canned Italian tomatoes: they will be less acidic, with thicker juice. I prefer not to cook the basil, to ensure it keeps its “green” flavour. Good ingredients and a simple preparation: those are the secrets to a great recipe!

I like to keep any leftover bread. Once it’s a few days old, I slice it thin and toast it in the oven. That’s why this soup only takes a few minutes to make. Depending on which bread I use, I always discover new aromas. The aroma of a nice fougasse or even a sprouted-grain bread is simply irresistible".


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