Make way for this Italian Tomato and Bread Soup! Rich flavors of San Marzano tomatoes, fresh basil, thinly sliced garlic, silky olive oil swirls, and bread cubes throughout.
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, smashed or thinly sliced
- one 28-ounce can whole peeled San Marzano tomatoes
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 4 cups vegetable or chicken broth
- 1/4 cup packed fresh basil, chopped or torn
- 2–3 cups dry bread, torn or cut into cubes (see notes)
- Heat the olive oil in a large pot over medium heat. Add the garlic; sauté for 1 minute.
- In a separate bowl, crush tomatoes by hand. Add them into the pot. Add salt and pepper. Partially cover and simmer over medium heat for about ten minutes.
- Add the broth and basil; bring back to a simmer for another ten minutes.
- Add the bread cubes; simmer for another ten minutes until the bread is soft. You can use a potato masher to further break down the bread to your desired texture.
- Serve with Parmesan cheese, extra olive oil, and more fresh basil! Simplicity and top notch ingredients… it’s just stunning.
For the bread, I’ve been using ciabatta take-and-bake rolls because I so rarely have a loaf of dry bread sitting around! I toast them in the oven until they’re pretty crunchy and dry, and then I pull them apart into small chunks to add to the soup. My rule of thumb is about 1 cup of broth per 1 roll. So 4 rolls = 4 cups broth, 5 rolls = 5 cups broth, etc. Obviously increasing the ratio of bread to broth will make the soup thicker, and vice versa! Make it what you want! ❤️
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Keywords: tomato and bread soup, pappa al pomodoro, italian soup