Tuscan tomato soup with bread - Pappa al pomodoro

The papa al pomodoro tomato soup (Italian: Pappa al Pomodoro - porridge from tomatoes) is prepared from the main and most important products of the Tuscan cuisine, which reflect its character, simplicity and richness of aromas and flavors. Olive oil, garlic, basil, onions, juicy ripe tomatoes and a glass of white wine - all this is boiled down and crushed with a blender until puree. Add chunks of stale bread to the puree to soften and absorb the delicious soup while making it more satisfying. Sprinkle the tomato soup with grated Parmesan cheese and serve cold, warm or hot. In any condition, it is impossible to tear yourself away from him!

Ingredients

• Extra virgin olive oil + high quality oil for serving 1 large red onion, diced Pinch of red pepper flakes 3 cloves of garlic, crushed and finely chopped 1 tbsp. white wine 1 kg. ripe summer tomatoes, diced 10 basil leaves, half whole, half thinly sliced ​​2 tbsp. tomato juice 2 tbsp. yesterday's Italian bread without a crust, diced 0.5 tbsp. grated Parmesan

Directions

1. Place a large, wide saucepan over moderate heat, add oil and onions. Season with salt and red pepper to taste. Cook for 8 to 10 minutes, until the onions are soft and very flavorful. Then add the garlic and cook for another 2 to 3 minutes. Pour in the wine and cook until it is half evaporated. Then stir in the tomatoes, season with salt and cook for 12 to 15 minutes, until the tomatoes are tender and juiced. Stir in whole basil leaves.
2. Gently grind the tomatoes in a blender in several passes. Then pour the puree back into the pot, add the tomato juice and bread. Cook the soup over moderate heat for about 20 minutes to completely soften the bread and thicken the soup. Try the soup with salt and salt if necessary. Pour the soup into bowls, sprinkle with grated cheese, chopped basil, drizzle with butter and serve.