Pappa Al Pomodoro (Thick Tomato & Bread Soup)

Directions

Season the stock with the salt and pepper and bring to a boil.

Stir in the bread and cook over medium heat for 2 to 3 minutes.

Heat the olive oil in a large heavy pot over low heat.

Add the garlic and sauté for 3 to 4 minutes but do not let it burn.

Stir in the tomatoes and the basil and let simmer for 5 minutes.

Add the tomatoes to the stock and cook, uncovered, for 3 to 4 minutes.

Remove from the heat and let stand for 1 hour so that the flavours can mingle.

Puree if desired.

Serve hot or cold, drizzled with a little olive oil over the top of each serving if needed.