TUSCANY - Tomato soup - Pappa al Pomodoro

SKU:

1 hour

6 servings

 

INGREDIENTS

28 oz. Italian Peeled Tomatoes (blended)

6 thin slices bread

4 cups of vegetable stock

2 tbsp. Viaggio Extra Virgin Olive Oil

2 cloves of garlic

1 pinch of sugar

Salt and pepper to taste

A handful of basil leaves

 

DIRECTIONS

  1. In a oven tray lined with parchment paper, put the slices of bread and bake them for few minutes at 390F.
  2. When cooled, rub with peeled garlic cloves. 
  3. Add the toasted bread slices to a large pan.
  4. Add the Viaggio Italian peeled tomatoes previously blended and the vegetable stock covering the slices of bread completely.
  5. Add the sugar and cook over low heat for 40-50 minutes letting the liquid evaporate.
  6. Stir occasionally.
  7. Season with salt and pepper to taste.
  8. When it is cooked, turn off the heat and garnish with basil leaves to give a fresh and intense flavor to your tomato soup.

 

ENJOY!

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