Tomato Bread Soup
3 Tbsp. best quality olive oil
1 small onion cut into 1/2-inch dice
2 medium cloves, garlic minced or pressed
2 lbs. ripe juicy tomatoes, peeled and cut into 3/4-inch dice
1/2 tsp. table salt
2 cups low sodium chicken broth
8 oz. stale crusty European style bread cut or broken into chunks, about eight to 10 slices
1/4 cup chopped fresh basil
Freshly ground black pepper to taste
Additional olive oil for drizzling
Cook’s note: This soup is to be made with ripe, juicy garden tomatoes. If you do not have any on hand, skip the grocery store variety and simply substitute good quality canned tomatoes such as Muir Glen. Use one 28-ounce can and increase the chicken broth to 2 1/2 cups. Pappa al Pomodoro keeps well in the refrigerator for a couple days, but allow the soup to come up to room temperature before serving. Alternatively, you may gently reheat the soup, although you may need to add a bit more broth. 1. Heat the oil in a soup pot or Dutch oven over medium heat until hot. Add the onion and sauté until soft but not browned, about 5 minutes. Add the garlic and sauté for an additional two minutes.
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Add the tomatoes, any accumulated juices and the salt to the pot. Cover and cook until the tomatoes are soft and have released all their juices, about 10 minutes. Using a hand-held potato masher, mash the tomatoes, making sure they are well broken up. Add the chicken broth and bring up to a simmer.
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Add the bread chunks to the pot and stir to combine. Cover and cook until the bread is very soft, about 20 to 30 minutes depending on the type of bread you have used and how stale it is. Add the basil and freshly ground black pepper to taste. Taste for seasoning adding salt and pepper as needed.
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Serve hot or at room temperature with a drizzle of olive oil over each portion.
Serves 4 to 6 as a light lunch or supper, serves 8 as an appetizer.