Tuscan Tomato Soup with Bread – Pappa al Pomodoro

Ingredients:

• Extra virgin olive oil + high-quality oil for serving
• 1 large red onion, diced
• A pinch of red pepper flakes
• 3 cloves garlic, crushed and finely chopped
• 1 cup white wine
• 1 kg ripe summer tomatoes, diced
• 10 basil leaves, half whole, half thinly sliced
• 2 cups tomato juice
• 2 tbsp. yesterday Italian bread without rind, diced
• 0.5 tbsp. grated parmesan

Preparation:

1. Place a large, wide saucepan over medium heat, add oil, and the onion. Season with salt and red pepper flakes to taste. Cook for 8-10 minutes, until the onion is soft and very fragrant. Then add the garlic and cook for another 2-3 minutes. Pour in the wine and cook until it has evaporated by half. Then stir in the tomatoes, season with salt to taste, and cook for 12-15 minutes, until the tomatoes are soft and release their juices. Stir in the whole basil leaves.
2. Gently puree the tomatoes in a blender in several batches. Then pour the puree back into the saucepan, add the tomato juice, and bread. Simmer the soup over moderate heat for about 20 minutes, until the bread is completely softened and the soup thickens. Taste the soup for salt and adjust if necessary.
3. Ladle the soup into bowls, top with grated cheese, chopped basil, drizzle with oil and serve.