Acqua cotta (Tuscan tomato soup)

Acqua cotta (Tuscan tomato soup)


This soup from Tuscany has ancient origins and is prepared in various versions with different ingredients. Ours is a simple but tasty recipe.


8 slices Cereale del Mastro Panettiere / Flerkorn / Maestro Cereale
750 g peeled tomatoes
3 onions
60 g Parmesan cheese, grated
1-2 tbsp olive oil
1 pinch/es of salt and pepper
4 eggs
4 celery stalks
1 l water


  • Seed and dice the tomatoes and dice the celery.
  • In a pot, lightly brown the celery and onions in a little oil.
  • Add the tomatoes, water, salt and pepper and let simmer at low temperature for about 30 minutes.
  • Lightly toast the bread slices and place them in the soup plates.
  • Shortly before the soup is ready, pour the beaten eggs into the soup plates.
  • Pour the soup on top. Sprinkle with the Parmesan.
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