Tuscan Tomato Soup

by Todd Leonard CEC


  1. In a bowl, mix crouton ingredients together and toss to coat evenly.
  2. Toast in oven for 12–15 minutes at 350 F or until lightly browned.
  3. In a large pot sweat garlic and olive oil together until lightly browned.
  4. Add onion and mushrooms dry and lightly brown. Add water and all remaining soup ingredients except tomato sauce and pesto and simmer for 5 minutes.
  5. Add tomato sauce and simmer for another 3 minutes. Remove from heat and stir in pesto. Serve with croutons.



  • 2 c. sourdough bread dices
  • 1/2 tbsp. garlic, minced
  • 1/2 tsp. Thrive Chefs Choice
  • 1/4 c. parmesan cheese
  • 2 tbsp. olive oil

Total Time:
Prep Time:
Cook Time:
35 min
10 min
25 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.