Pappa Al Pomodoro (Rustic Italian Tomato Soup)

1. 1

   Pour 1/4 cup olive oil into a large saucepan or dutch oven over medium heat

2. 2

   Add the garlic and stir gently until the garlic turns golden but not brown

3. 3

   Add the tomatoes and simmer, uncovered, for 30 minutes until thickened

4. 4

   Season with salt and pepper to taste

5. 5

   Add 2 cups of water and bring soup to a boil.

6. 6

   While waiting for soup to boil, remove the crust from the bread and cut into large chunks

7. 7

   Once soup has been brought to boil, turn off heat and add bread chunks stirring until the bread absorbs the liquid. If soup becomes too thick, add more boiling water in small increments.

8. 8

   Allow the soup to cool for 10 minutes then add the torn basil leaves, stir and drizzle lightly with olive oil

9. 9

   Let soup sit until the bread has absorbed the juice, and olive oil

10. 10

    Serve with a sprinkle of basil and another dash of olive oil in each bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.