Pappa al Pomodoro (Tuscan Tomato Bread Soup)

Name: Pappa al Pomodoro (Tuscan Tomato Bread Soup)
Total time: 3600 s
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 2 cloves garlic finely chopped; 1/4 teaspoon red pepper flakes (chilli flakes); 3 cups passata (pureed tomatoes) (I recommend Cirio or Mutti) 720g or can use fresh tomato skinless, seedless; 4 cups vegetable stock (1 litre); 4-5 thick slices stale white crusty bread (8.8oz/250g); 1 tablespoon olive oil; 1 small handful fresh basil; salt and pepper to taste

Le Dang @mangto

Pappa al Pomodoro, a Tuscan tomato bread soup made with the simplest of ingredients; tomato, bread, basil and garlic. It's delicious, rustic and the perfect way to use up stale bread. Serve with extra fresh basil and drizzled with olive oil.

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Ingredients

1 hour

4 servings

2 clovesgarlic finely chopped
1/4 teaspoonred pepper flakes (chilli flakes)
3 cupspassata (pureed tomatoes) (I recommend Cirio or Mutti) 720g or can use fresh tomato skinless, seedless
4 cupsvegetable stock (1 litre)
4-5thick slices stale white crusty bread (8.8oz/250g)
1 tablespoonolive oil
1small handful fresh basil
salt and pepper to taste

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Steps

1 hour

1

Add the olive oil to a large pot on a medium heat. Finely chop the garlic and add to the pot with the red pepper flakes. Sauté the garlic for 30 seconds, don't let it brown.
2

Add the passata (pureed tomatoes) and bring to a boil. Once boiling add the vegetable stock. Bring back to a boil then reduce the heat to a simmer.
3

Let the soup simmer gently, uncovered for 15 minutes.
4

Add torn basil leaves with a pinch of salt and pepper and stir. Turn off the heat and add the slices of bread on top of the soup. Very gently push the bread down so it's soaked in the soup, don't break it up. Cover with a lid and let it rest for 1 hour.
5

Stir the soup to break up the bread into a thick consistency. Serve in bowls topped with more fresh basil and olive oil.