Tomato Soup With Bread (Pappa al Pomodoro)

By Grandmax4

Ingredients

• 1/4 cup extra virgin olive oil
• 1 large onion, sliced
• 2 cloves garlic, peeled and chopped
• 1 dried red chili, optional
• Salt and freshly ground black pepper
• 3 cups cored, peeled, seeded and chopped tomatoes
• 2 cups stock, or strained tomato liquid, or water, or a combination, warmed
• 1/2 loaf (or more) day-old French or Italian bread, torn or cut into cubes
• 1/2 cup torn or roughly chopped basil leaves.

Details

Cooking time 30mins
Adapted from nytimes.com

Preparation

Step 1

1. Put oil in a large, deep saucepan or casserole and turn heat to medium. A minute later, add onion, garlic and dried chili, if using. Season with salt and pepper and cook, stirring, until garlic is fragrant and golden and onion begins to soften, about 5 minutes.

2. Add tomatoes and cook, stirring occasionally, until tomatoes break up, about 10 to 15 minutes. Add liquid, stir in bread and simmer for a minute more.

3. Take pot off heat, check seasonings and let sit until bread is saturated with soup, about 10 minutes.

4. Check seasonings, stir in basil, portion soup into bowls, and garnish with a drizzle of oil and more freshly ground black pepper.