Shortcut Tomato and Bread Soup
The bread thickens the tomato mixture. It is an Tuscan soup called Pappa al Pomodoro- I’ve just made a shortcut version with canned tomatoes. You can substitute one can of diced tomatoes with herbs for one can of fire roasted and eliminate the dried basil so you don’t have to add an extra ingredient.
Servings: 4 servings
Ingredients
- 2 14.5 oz cans fire roasted diced tomatoes with garlic, undrained
- 1 teaspoon brown sugar
- ¼ teaspoon dried basil or 2 teaspoons chopped fresh basil
- 1 tablespoon extra virgin olive oil
- 1 slice thick Italian or country-style bread crusts removed (about ½ cup pieces of bread)
- 1 cup chicken broth or stock
Instructions
- In a blender, process the tomatoes until pureed. Or, in a large saucepan, use an immersion blender to puree the tomatoes. Add the brown sugar, basil, and oil and process until smooth.
- Tear the slice of bread into several pieces and add it to the tomato mixture. If you don't have thick slices, just use two slices of thin bread. Process until the bread is blended.
- Slowly add the chicken broth and simmer the mixture in the large saucepan 10 minutes.
- It will not be smooth perfectly smooth but it will be perfectly yummy.
Notes
Note: It is best after standing for 30 minutes to an hour, but I have been able to wait that long, yet!
You might be able to eliminate an ingredient if you can find fire-roasted tomatoes with basil already it the tomatoes.
Get creative with different flavors of canned, diced tomatoes. Some already contain olive oil and herbs, saving you an ingredient or two.
