Bread and Tomato Soup (Pappa al Pomodoro)

By jjadin

Haven't made yet.

Ingredients

• 1/4 cup EVOO
• 4 cloves garlic, minced
• 2 lb tomatoes, peeled, seeded, chopped
• 8 fresh basil leaves
• 4 cups light vegetable stock
• salt to taste
• 1/2 lb day old coarse country bread, cut into 1 inch slices and torn into pieces
• freshly ground black pepper

Preparation

Step 1

In a large saucepan over medium heat, warm the olive oil. Add the garlic and saute, stirring frequently, until the garlic begins to color, about 1 minute. Stir in the tomatoes and bring to a gentle boil. Tear 5 of the basil leaves into pieces and stir into the tomatoes. Pour in the stock or salted water, raise the heat to medium high and bring to a boil. Season the soup with salt, reduce the heat to low, and stir in the bread. Simmer uncovered, stirring often, until the bread softens, about 5 minutes.

Remove the soup from the heat, cover, and let stand for 1 hour.

Before serving the soup, adjust the seasoning with salt and pepper, stir well, and add the remaining three basil leaves. Reheat or serve at room temperature.