Tuscan Bread and Tomato Soup
EasyIngredients
- 900 g very ripe tomatoes
- 250 g Tuscan bread at least 2 days old
- 1L quality vegetable stock
- 4 tablespoons of extra virgin olive oil + more for serving
- 3 cloves garlic
- Salt
- Black pepper
- 3 sprigs of fresh and fragrant basil
Method
Start by preparing the Tuscan bread. Lay it on a cutting board and cut the bread into thin slices.
Take a baking tray or an oven grill and arrange the slices of Tuscan bread side by side without overlapping them.
Bake at 160° C for a few minutes to dry it completely but without roasting or darkening it. Once removed from the oven, let them cool. When they are warm, rub two previously peeled cloves of garlic over them.
To prepare the soup, peel the tomatoes, and cut them coarsely.
In a saucepan (preferably earthenware), heat the extra virgin olive oil with a clove of crushed garlic over medium heat for about 1-2 minutes. Remove the garlic and add the tomatoes and two sprigs of fresh basil. Season with a little salt. Bring the tomatoes to a boil and simmer for 10 minutes covered with a lid.
After 10 minutes season with salt and pepper and add the bread in the saucepan with the tomato, crushing it well with a wooden spoon so as to break the bread and mix it with the tomato. Now add two ladles of hot vegetable broth.
Keeping the pan over low heat (the food must simmer), stir constantly, until the bread is completely dissolved. If it dries out too much, add more boiling broth a little at a time.
Cook for about 30-40 minutes until the tomato is well cooked, the bread has been reduced to a cream and the soup is well mixed.
Serve the Pappa al Pomodoro lukewarm or cold with a drizzle of extra virgin olive oil and fresh basil leaves.
Tip: if you prefer a slightly spicy flavor, you can fry a little fresh or dried chilli together with the clove of garlic.
This dish can also be prepared in winter using good peeled tomatoes or tomato purée instead of fresh tomatoes, even homemade!
