Pappa Al Pomodoro (Thick Tomato and Bread Soup)

1. 1

   Season the stock with the salt and pepper and bring to a boil.

2. 2

   Stir in the bread and cook over medium heat for 2 to 3 minutes.

3. 3

   Heat the olive oil in a large heavy pot over low heat.

4. 4

   Add the garlic and saute for 3 to 4 minutes but do not let it burn.

5. 5

   Stir in the tomatoes and the basil and let simmer for 5 minutes.

6. 6

   Add the tomatoes to the stock and cook, uncovered, for 3 to 4 minutes.

7. 7

   Remove from the heat and let stand for 1 hour so that the flavours can mingle.

8. 8

   Puree if desired.

9. 9

   Serve hot or cold, drizzled with a little olive oil over the top of each serving if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.