Many of us have very fond memories of coming in from a snowy winter day and having someone heat up some tomato soup to warm us up. Campbell’s was great stuff, but it can’t quite compares to the traditional Tuscan bread soup found in many authentic Italian restaurants called Pappa al Pomodoro. This is a very easy recipe that will turn your tomato soup into a filling meal.
1 loaf of day old Italian bread
3 T olive oil
1 small white onion, chopped
1 garlic clove, sliced thinly
1 c fresh basil leaves, roughly torn
2 pounds fresh tomatoes
Black pepper ( to taste)
Parmigiano-Reggiano cheese (as garnish)
Peel, seed, and chop the fresh tomatoes. Save juice for the soup. Heat the olive oil in a small sauce pan (12-inch) over medium heat. When oil is hot, add onion and garlic to flavor the pan. When onion is translucent, add tomatoes and juices. Bring the mixture to a full boil and then reduce to simmer. Allow to cook until tomatoes are soft and beginning to fall apart, roughly five minutes.
Roughly pull the break apart into large chunks. Add the bread to the soup along with the water and allow to simmer to bring flavors together. Reduce until the soup has a thicker consistency, but still remains slightly watery. Add basil and simmer for a few more minutes. Taste, add more garlic if needed, as well as salt and pepper. Allow to for an additional ten minutes.
Serve immediately and garnish with cheese.