Bread & Tomato Soup

Name: Bread & Tomato Soup
Yield: Serves 6–8
Cuisine: Italian
Ingredients: 2 leeks, white and light green parts only, rinsed and finely chopped; 9 cups puréed peeled Italian tomatoes or canned tomato purée; 1½ cups chicken stock; ½ cup extra-virgin olive oil; 2 cloves garlic, finely chopped; Kosher salt and freshly ground black pepper, to taste; 2 tbsp. chopped fresh basil leaves; 9 ¾″-thick slices stale unsalted Tuscan bread (about 1 lb.), halved; 1½ cups beef stock

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Known as pappa al pomodoro, this thick soup calls for day-old bread. Once it has broken down, it adds body and balances the acidity of the tomatoes. If you don’t have stale bread, dry out slices of fresh bread in a 250°F oven for about 20 minutes before adding them to the soup.

Ingredients

½ cup extra-virgin olive oil
2 cloves garlic, finely chopped
2

Europe
Italy
Soup
Mediterranean

Method

Heat ⅓ cup oil in a 6-qt. saucepan over medium. Add garlic and cook until light golden, about 2 minutes. Reduce heat to medium-low, add leeks, and cook, stirring often, until very soft,