Tuscan Tomato Soup (Pappa col Pomodoro)

Author: Dave & Sandy
Serves 4

1/2 lb. stale coarse bread 4 cloves garlic
1 small onion 1 1/2 lb. ripe tomatoes (1 can)
olive oil 6 basil leaves
1 qt. (2 cans) chicken broth 1/2 tsp salt
freshly ground pepper

Slice the bread thickly, remove crusts if desired, and bake in toaster oven until crisp and lightly browned.
Put garlic and onions through food processor until finely chopped, and reserve.  Rinse and dry processor bowl.
Put toasted bread through food processor to chop coarsely, and reserve.
Skin tomatoes and scoop out seeds, or put canned tomatoes through food processor to chop coarsely.
Heat 1 Tb. olive oil in large pan, and saute garlic and onion over medium-low heat until softened and rid of raw taste (15 minutes is not enough).
Add tomatoes and chopped basil leaves, and simmer covered for 10 minutes.
Add the stock, bread, and 1 Tb. olive oil.  Season to taste with salt and pepper.  Bring to a boil, and simmer over low heat until the soup is thick -- about 25 minutes.
Serve with a little additional olive oil as a garnish.

Notes and Variations



Regional Italian Cookbook, with notes from Roberto and Anna Alessi (which comments above are the added notes is unclear).