Tuscan Pommodoro Soup (Rustic Tomato Soup)

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 4 pounds ripe tomatoes, diced, with their juice
  • 1/2 loaf stale or lightly toasted open-faced bread, torn into pieces
  • Sea salt and freshly ground black pepper
  • 2 cups vegetable broth or filtered water, if necessary
  • 2 to 3 cups fresh basil leaves
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Place onion, olive oil, and chopped garlic in a medium-large saucepan over medium heat, stirring occasionally for 15 minutes, or until onions are very soft, translucent and caramelized.

Add balsamic, maple syrup or sugar and slivered garlic and continue to cook and stir for 2 to 3 minutes.

Add tomatoes with their juices and bread pieces. Season, to taste, with salt and pepper. Add vegetable broth or water and bring to a simmer. Allow to stand until bread absorbs liquid. Add more vegetable broth or water if the soup becomes too thick. Remove the soup from the heat and cool a touch.

Tear basil leaves and stir into soup with additional olive oil. Allow to cool to serving temperature to let the bread absorb the flavors of the basil and olive oil.

If desired, drizzle each serving with olive oil, a pinch of coarse sea salt and freshly ground black pepper.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.