Pappa Al Pomodoro (Tuscan Tomato and Bread Soup)

1. 1

   Combine the tomatoes and stock in a 4-quart soup pot.

2. 2

   Cook over medium-high heat, stirring occasionally, until the tomatoes break down (15 minutes).

3. 3

   Heat the oil in a small skillet over medium-low heat.

4. 4

   Add the garlic and cook, stirring frequently, until the garlic begins to brown (30-45 seconds).

5. 5

   Stir the garlic and bread cubes into the soup and cook over medium-low heat, uncovered and stirring occasionally, until the bread falls apart (about 10 minutes).

6. 6

   Stir in the basil and season the soup to taste with salt and pepper.

7. 7

   Serve immediately, passing the cheese separately at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.