TUSCANY - Pappa al Pomodoro (Tomato Soup)

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Tuscan Tomato and Bread Soup (Pappa al Pomodoro)

Total Time: 1 hour

Servings: 6

Preheat: 390°F

Ingredients

  • 28 oz Viaggio Italian peeled tomatoes
  • 10 oz stale bread, thinly sliced
  • 1 liter vegetable broth
  • 1 oz Viaggio extra-virgin olive oil
  • 2 garlic cloves, peeled
  • 1 pinch of sugar
  • Salt and pepper, to taste
  • 1 bunch fresh basil

Instructions

  1. Preheat your oven to 390°F (200°C).
  2. Arrange the bread slices on a baking tray lined with parchment paper. Toast in the oven for a few minutes until golden and crisp.
  3. Let the toasted bread cool slightly, then rub each slice with the peeled garlic cloves to infuse them with flavor.
  4. Place the garlic-rubbed bread in a large pot. Pour in the blended Viaggio peeled tomatoes and add enough vegetable broth to completely cover the bread.
  5. Stir in a pinch of sugar. Simmer the mixture over low heat for 40–50 minutes, stirring occasionally, until the soup thickens to a hearty, porridge-like consistency.
  6. Season with salt and pepper to taste.
  7. Remove from heat and top with fresh basil leaves before serving.


ENJOY!

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