Pappa Al Pomodoro (Tuscan Tomato and Bread Soup)
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 lbs ripe tomatoes, cored and coarsely chopped
- 4 cups vegetable stock or 4 cups chicken stock
- 1⁄4 cup olive oil
- 3 garlic cloves, minced
- 5 cups firmly packed day-old country bread, diced
- 1⁄2 cup firmly packed fresh basil, chiffonade
- salt & freshly ground black pepper
- freshly grated parmigiano-reggiano cheese, for passing
directions
- Combine the tomatoes and stock in a 4-quart soup pot. Cook over medium-high heat, stirring occasionally, until the tomatoes break down (15 minutes).
- Heat the oil in a small skillet over medium-low heat. Add the garlic and cook, stirring frequently, until the garlic begins to brown (30-45 seconds).
- Stir the garlic and bread cubes into the soup and cook over medium-low heat, uncovered and stirring occasionally, until the bread falls apart (about 10 minutes).
- Stir in the basil and season the soup to taste with salt and pepper.
- Serve immediately, passing the cheese separately at the table.
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RECIPE SUBMITTED BY
Broke Guy
United States