The Tuscan tomato-bread soup– Pappa al Pomodoro– is perfect when made with good quality canned Italian tomatoes and high-quality extra virgin olive oil. Traditionally designed as a way to get rid of stale bread, this dish can absolutely work well with fresh bread, and it even saves a little time that way. Filling and fresh tasting!
Heat the bottom of a soup pot over medium heat until hot and add olive oil, garlic, and red onions. Sauté until onion is just translucent.
Add the cubed bread and sauté the bread as it absorbs the oil and pan juices and becomes crusty brown on the outsides.
Add the diced tomatoes and about the vegetable stock. Add torn basil leaves, cover, then gently heat to a simmer.
After about 10 minutes, stir the mixture in the pot and you will see the bread begin to fall apart and be integrated into the soup.
Continue to stir until the soup becomes creamy. Season with salt and pepper to taste, then ladle into serving bowls. Garnish with extra virgin olive oil drizzled on top and a couple of fresh torn basil leaves.