Italian Tomato and Bread Soup
Deep, unimpeded, sweet tomato flavor with swirls of garlic and rich velvety olive oil, bright fresh basil and, listen to this, your hunky crusty bread dips are already included! Make way for tomato and bread soup also known as pappa al pomodoro.
Pappa al pomodoro hails from the Tuscany region of Italy and is especially popular and fiercely claimed in Florence and Siena. It essentially translates to “tomato mush” and depending on where you have it and who is making it, it can range in texture from more of a porridge to a slightly thinner soup or stew consistency like we have here. But any way you have it, it is definitely all the yum. Just, all of it.
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, smashed or thinly sliced
- one 28-ounce can whole peeled San Marzano tomatoes
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 4 cups vegetable or chicken broth
- 1/4 cup packed fresh basil, chopped or torn
- 2–3 cups dry bread, torn or cut into cubes