How To Make Pappa al Pomodoro

In a large pot, heat the olive oil over medium heat.

Add the chopped onion and minced garlic, sauté until the onion is translucent.

Add the ripe tomatoes, salt, pepper, and sugar. Cook for about 10 minutes until the tomatoes break down.

Pour in the vegetable broth and bring to a boil.

Reduce the heat and let it simmer for 15 minutes.

Add the stale bread to the pot and stir well to combine.

Simmer for another 10 minutes, allowing the bread to absorb the flavors.

Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.

Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh basil leaves.

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