Pappa Al Pomodoro (Thick Tomato & Bread Soup) Recipe

Pappa Al Pomodoro (Thick Tomato & Bread Soup) Recipe

Ingredients:

6 c of stock
Salt
Black pepper
2 c of bread (stale country); cut into chunks
3/4 c of olive oil
10 pcs of basil leaves (fresh)
2 pcs of garlic cloves (large); chopped finely
2 lbs of tomatoes (ripe); peeled, seeded and chopped

Instructions:

Place stock on a saucepan. Season with salt and pepper and allow to boil. Once boiling, add bread and cook for 2-3 mins above moderate heat.

Heat olive oil on a pot above gentle heat then add garlic. Saute them for 3-4 mins but don’t burn them. Add tomatoes and basil; stir and allow to simmer, about 5 mins.

Add tomato mixture onto the cooking stock; cook for 3-4 mins, uncovered. Take out from heat; allow to stand, at about one hour. Drizzle small amount of olive oil; serve at once (also can be served cold).

>> Pappa Al Pomodoro (Thick Tomato & Bread Soup) Recipe