Recipe by Cristina Barry
This thick, flavorful soup is known as pappa al pomodoro in Tuscany. Bon Appetit, July 2008.
- 1⁄4 cup extra virgin olive oil, plus additional
- extra virgin olive oil, for drizzling
- 1 large white onion, chopped
- 1 large carrot, peeled and chopped
- 1 large celery, stalk, chopped
- 2 (28 ounce) cans plum tomatoes (Italian San Marzano, drained, seeded and chopped)
- 6 large fresh basil leaves, thinly sliced
- 1 1⁄2 teaspoons sugar
- 1 teaspoon fresh thyme, chopped
- 1 garlic clove, chopped
- 6 ounces country bread, crusts trimmed, roughly torn (about 6 cups)
- 4 cups reduced-sodium chicken broth
Directions See How It's Made
- Heat 1/4 cup oil in heavy large pot over medium heat.
- Add chopped onion, carrot, and celery. Saute until vegetables are very tender, stirring frequently, about 25 minutes.
- Add tomatoes, basil, sugar, thyme, and garlic. Bring to boil.
- Reduce heat to medium cover and simmer 40 minutes, stirring frequently.
- Add bread pieces and broth to pot.
- Whisk vigorously to break up bread. Cook until heated through, about 10 minutes.
- Season to taste with salt and pepper.
- Divide soup among bowls, drizzle with additional oil and serve.