With this traditional Tuscan soup Pappa al Pomodoro (Tomato Bread Soup), turn a few simple ingredients and into a creamy, hearty meal perfect for cold, snowy days.
Warm the olive oil in a heavy bottomed pot over medium heat and lightly saute the garlic and leeks until fragrant.
Once softened, add the tomatoes and break up whole tomatoes with the back of a spoon.
Add the slices of bread and stock and stir to break up the bread.
Add salt, red pepper, and fresh basil leaves to taste.
Cook covered on low for about an hour, stirring often so that the bread dissolves and doesn’t stick to the bottom of the pot. The bread will create a thick, creamy consistency.
Serve topped with some chopped fresh basil leaves and a drizzle of extra virgin olive oil.
Servings 12