Pappa al Pomodoro: The BEST Italian Tomato Soup! (Tomato and Bread Soup Recipe)

Cut day-old bread into one-inch cubes or tear it up; toast if not hard enough.

Drizzle with extra virgin olive oil and toast under the broiler for color.

Heat olive oil in a pot over medium heat.

Add red pepper flakes and cook until they pop.

Add finely chopped onion and sliced garlic; cook for 10-15 minutes until golden brown.

Crush the San Marzano tomatoes by hand and add to the pot, including the juice.

Add a little water to the can to get all the sauce out and pour it into the pot.

Add fresh basil and stir; bring to a simmer.

Pour in 2 1/2 to 3 cups of vegetable broth and add the bread cubes.

Stir and let simmer for 20 minutes, adding more broth as needed for desired consistency.

Equipment Needed

Spice Level:

Dietary