Pappa con Pomodoro (Tuscan Tomato Bread Soup)
Serves 4
Ingredients
- extra virgin olive oil for sauté pan & plating
- 3 cloves garlic, sliced
- pinch of salt
- 3 cups rustic Tuscan bread, crusts removed & cubed
- 16-oz can whole peeled plum tomatoes (San Marzano suggested), crushed
- 1 quart (4 cups) vegetable stock
- peperoncino (red pepper flakes) to taste
- 1 bunch basil, chiffonade
- basil sprig & grated Parmesan cheese for serving
How-to
- Heat olive oil in a large skillet over medium-high heat
- Add garlic and a pinch of salt. Sauté just until garlic is aromatic
- Add cubed bread. Toast until browned, about 3 minutes (watching to assure garlic does not burn)
- Pass tomatoes through a food mill, or mash with a fork (or purée in a food processor but this is a rustic dish, so mashing with a fork is perfectly fine)
- Add vegetable stock to the tomatoes and add the tomato-stock mixture to bread and onions. Simmer 3-4 minutes until the bread starts to absorb the liquid and fall apart
- Check seasoning and adjust if necessary
- For serving ladle soup into a ring mold (as shown in the video) or simply onto plate or bowl
- Drizzle with olive oil, garnish with fresh basil and grated Parmesan cheese