Perk to coming home early on Friday’s? Having time to make great lunches like this one! I was pleasantly surprised at how good this was – planning on making this one far, far into the future.

Tuscan Bread and Tomato Soup (Pappa Al Pomodoro)
Ingredients:
2-3 slices thick country bread
3 tablespoons extra virgin olive oil
1 medium red onion, coarsely chopped
salt
ground black pepper
1 clove garlic, halved
4 large cloves garlic, peeled
⅓ cup tightly packed fresh basil leaves
1.5 pounds ripe tomatoes, peeled, seeded and coarsely chopped or 1 28 ounce can whole tomatoes, drained and chopped
pinch red pepper flakes
2 cups chicken or vegetable stock
4 fresh basil leaves, torn into bite sized pieces
drizzle extra virgin olive oil
parmesan cheese shavings

Method:
Dry the bread in a 200 degree oven for 15-20 minutes. (Alternatively, use stale bread.)

Heat the oil in a soup pot over medium heat. Add the onion/salt/pepper and cook, stirring, until beginning to color, about 10 minutes. Meanwhile, rub the bread on both sides with the halved garlic clove.

Coarsely chop the garlic and basil together. Reduce the heat to medium low, stir in the garlic mixture and cook until the garlic barely colors, about 2-3 minutes. Add the tomatoes and red pepper flakes. Cook, stirring, over medium high heat until thick and fragrant, about 5 minutes. Stir in the stock. Boil for 2 minutes. Taste and adjust the seasonings. Break up the bread in the bottom of soup bowls. Ladle in the hot soup and top each serving with basil, oil cheese.

Serve hot or at room temperature.

Notes:
So, so good! I cut the olive oil down to 2T and used a slice of wheat toast torn up for the bread. I also didn’t use any of the toppings. Nick said “mmm, the soup is good”

Source: Joy of Cooking Calander | (Servings: –)