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. Deep, unimpeded, sweet tomato flavor with swirls of garlic and italian bread sauce velvety olive oil, bright fresh basil and, listen to this, your hunky crusty bread dips are already included!

Make way for tomato and bread soup also known as pappa al pomodoro. Featured comment This was amazing, will be adding this to the rotation for sure, and so easy! Pappa al pomodoro hails from the Tuscany region of Italy and is especially popular and fiercely claimed in Florence and Siena. But any way you have it, it is definitely all the yum. This recipe is from Marika Contaldo Seguso, an Italian cookbook author, and you can find her original pappa al pomodoro recipe in Milk Street. Prefer To Watch Instead Of Read? Ingredients We’re Working with For This Soup The ingredient list for tomato and bread soup like this is always beautifully short, each flavor standing on its own.

Because there are so few elements, you really want to use high quality ingredients to reach peak flavor. San Marzanos are delicious, fruit, and less acidic than other tomatoes. You’ll want really good extra virgin olive oil both for the soup and for the silky drizzles on top for serving. Fresh basil as opposed to dried here. And a good crusty white bread will do the trick. Get your hands in there and crush! Sauté garlic in oil until fragrant and then add your crushed tomatoes and let simmer for a bit.

Then you can use a potato masher or whisk to keep breaking it down. We served this with extra olive oil drizzles, more fresh basil, and ok also some Parm, yum! So traditionally, it’s made with very stale Tuscan bread, ideally left out for several days. That’s not an oops, that’s a yay this time!