Hearty soup with crusty bread and ripe tomatoes.
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Nutrition per Serving
Ingredients
Estimated total cost: €6.42 · €1.07/serving
- 1 cup extra-virgin olive oilEst. price €0.45–€0.85
- Kosher salt, to be added judiciously to suit personal tasteEst. price €0.02–€0.05
- 4 cups vegetable stock (or water) (homemade vegetable stock works best for richer flavor)Est. price €1.20–€2.40
- 1 (28-ounce) can of whole peeled tomatoes, blended into a smooth puree with their juicesEst. price €1.50–€2.80
- 3 cloves of fresh garlic, peeled and crushed (crushing garlic helps release more flavor)Est. price €0.10–€0.25
- 3 to 4 basil leaves, torn into smaller bits for an aromatic touchEst. price €0.15–€0.30
- 6 cups rustic white bread, crusts removed and torn into bite-sized piecesEst. price €3.00–€5.50
Steps
- 1Begin by warming the oil in a sizable and deep saucepan set over low heat.
- 2Begin by sautéing the garlic until it becomes fragrant. Next, add the bread to the pan and continuously stir until the bread has absorbed all the oil and is toasted evenly.
Cultural note
Tomato Bread Soup, also known as Pappa al Pomodoro, originates from Tuscany, Italy. It is a traditional Italian peasant dish that repurposes stale bread and celebrates the simplicity of fresh, seasonal ingredients.
Seasonal note
Tomato Bread Soup is best made during the summer and early fall when tomatoes and basil are in season, ensuring the freshest and most flavorful ingredients.
Health note
This dish is a good source of fiber and vitamins A and C from the tomatoes and basil. However, the high sodium content should be noted for those watching their salt intake. The use of olive oil provides heart-healthy fats.
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