Pappa al Pomodoro: Italian Tomato and Bread Soup

Steps

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1. 1
   If the bread is not already stale and crusty, cut or tear it into 1-inch pieces and toast under the broiler until completely hard and dry. Optionally drizzle with a little olive oil to add color and flavor.
   ▶ ≈0:19
2. 2
   Heat olive oil over medium-low heat. Add red pepper flakes and let them bloom. Then add the sliced garlic and finely chopped onion. Cook gently for about 10–15 minutes, stirring occasionally, until the onion and garlic are soft and light golden brown.
   ▶ ≈1:30
3. 3
   Add the can of San Marzano tomatoes and crush them by hand directly into the soup, breaking them up into smaller pieces. (Alternatively, crush them another way if you prefer.)
   ▶ ≈3:06
4. 4
   Add the basil sprigs to the soup. Stir well, then pour in the warmed vegetable broth (about 2–3 cups, adjusting for desired consistency).
   ▶ ≈4:36
5. 5
   Add the toasted bread pieces to the soup, submerging them so they can soak up the liquid. Reserve some bread for garnish if desired. Reduce heat to low and let simmer gently for about 20 minutes.
   ▶ ≈5:05
6. 6
   Stir occasionally and add more broth as needed—the bread will absorb a lot of liquid and the soup will develop a thick, stew-like or porridge-like consistency. Add extra broth if you prefer a brothier texture, or less if you like it thicker. Season with salt and black pepper to taste.
   ▶ ≈5:43