Tomato and Bread Soup

This thick, flavorful soup is known as pappa al pomodoro in Tuscany. Bon Appetit, July 2008.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 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

1. Heat 1/4 cup oil in heavy large pot over medium heat.
2. Add chopped onion, carrot, and celery. Saute until vegetables are very tender, stirring frequently, about 25 minutes.
3. Add tomatoes, basil, sugar, thyme, and garlic. Bring to boil.
4. Reduce heat to medium cover and simmer 40 minutes, stirring frequently.
5. Add bread pieces and broth to pot.
6. Whisk vigorously to break up bread. Cook until heated through, about 10 minutes.
7. Season to taste with salt and pepper.
8. Divide soup among bowls, drizzle with additional oil and serve.