pappa al pomodoro | italian tomato bread soup

Directions

1. 1
   Peel and seed tomatoes. Reserve juices. Swirl 2 tablespoons olive oil in a large heavy-bottomed soup add garlic and onion, and place pot over medium-high heat. Cover and cook, stirring occasionally until the onion is soft but not brown, about 8 minutes. Stir in salt and thyme and cook, stirring until the thyme is fragrant, about 1 minute.
2. 2
   Add wine, increase heat to high, and boil until the wine is reduced by about a half, about 4 minutes. Stir in broth, the tomatoes and any accumulated juices. Bring to a boil, stirring often. Reduce heat to medium-low and cook, stirring occasionally until the tomatoes are broken down and soft, 10 to 12 minutes. Stir in bread and basil, and remove from the heat. Puree in batches until completely smooth.
3. 3
   Serve drizzled with olive oil.