Pressure cooker tomato and bread soup is a really quick and easy recipe to enjoy this Tuscan dish made with stale bread and tomatoes. Today I propose it cooked in the pressure cooker in 10 minutes, and if you prefer, you can also use the multicooker or instant pot. I talk about it in this instant pot guide. This is an ancient recipe useful to use up old bread, and with a few simple tricks, you’ll have a perfect recipe that’s energy-saving, like this stew. Just cut the Tuscan bread into cubes, soak it in the tomato sauce and wet everything with some good broth. A few minutes of cooking and, I’m sure, you’ll be licking your lips!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Pressure cooker, Instant pot
- Cuisine: Italian
- Seasonality: All seasons
- Energy 318.08 (Kcal)
- Carbohydrates 38.53 (g) of which sugars 2.27 (g)
- Proteins 6.42 (g)
- Fat 16.20 (g) of which saturated 2.09 (g)of which unsaturated 0.22 (g)
- Fibers 3.22 (g)
- Sodium 480.63 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for quick tomato and bread soup
- 8.8 oz Tuscan bread
- 1.5 cups tomato pulp
- 2 cups vegetable broth (or beef broth)
- 1 clove garlic
- 8 leaves basil
- 3 tablespoons extra virgin olive oil
- 2 pinches salt (optional)
- 2 pinches pepper
What you need
- 1 Pressure cooker
- 4 Cocottes for serving
Steps
Peel the garlic clove, put it in the pot and add the oil. Sauté for 1 minute. Add the tomato pulp and salt (only if the broth is not salty), cook the sauce for 4 minutes, without closing the pot.
Meanwhile, cut the bread into cubes and clean the basil leaves. Add everything to the tomato sauce, along with the broth and pepper. Mix well and then close the pot.
Cook the tomato and bread soup for 5 minutes on high pressure, or on high flame, counting the time from the whistle. In the electric pressure cooker, the countdown starts from the moment the pot is pressurized.
Turn off and let the pot rest closed for 5 minutes, then depressurize, remove the lid and mix the soup well, until the bread is completely broken down. Serve in individual bowls.
Extra Tips
This recipe uses 4-day-old bread with a nice crust.
Meatballs made with tomato and bread soup
Do you have leftover tomato and bread soup? Add 2 tablespoons of grated cheese, mix well and let it cool. With wet hands, form meatballs, drop them into boiling broth and, as soon as they start to boil, take them out with a slotted spoon. Serve them sprinkled with grated cheese.
