Description
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.
Ingredients
Units
Scale
- 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)
Instructions
- 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.
Notes
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
