Pappa al pomodoro

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This Tuscan tomato and bread soup is thick, fragrant and deeply comforting. Ripe tomatoes, garlic, basil and stale bread create a soft, full-bodied soup.

Serves: 4 people

Preparation time: 25 min

Ingredients

• olive oil – 3 tbsp
• garlic, sliced – 3 cloves
• canned diced tomatoes – 28 oz
• vegetable stock – 3 cups
• stale white or country bread, torn into pieces – 7 oz
• tomato paste – 1 tbsp
• fresh basil, torn – 1 handful
• salt – to taste
• black pepper – to taste

Method

1. Heat the olive oil in a saucepan and gently cook the garlic for 1 minute without letting it brown.
2. Add the diced tomatoes, tomato paste and stock. Simmer gently for 15 minutes.
3. Stir the bread into the soup and let it soften completely for 10 to 12 minutes.
4. Crush the bread with a wooden spoon until the soup turns thick and velvety. Add the basil and season with salt and pepper.
5. Let the soup sit over low heat for 5 more minutes and serve warm with extra basil and a drizzle of olive oil.