Bread & Tomato Soup

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

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
Mediterranean
Soup

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,