Comforting Tuscan Tomato and Bread Soup (Pappa al Pomodoro) Recipe

INFUSE :

• Position a rack in the center of the oven and preheat the oven to 350ºF.
• Add the garlic cloves red pepper flakes to a 4-quart soup pot and pour the olive oil on top.
• Heat the garlic over the lowest heat setting until it starts to slowly sizzle and the aroma hits the whole kitchen, this could take up to 10 minutes.
• Then, pour in the passata along with half of the basil leaves (torn with hands,) sugar, ½ cup of water, and allow for the mixture to simmer for 10 minutes.

TOAST :

• Place the cubed bread on a baking sheet and place the baking sheet in the oven for 8-10 minutes to dry the bread out further while the soup simmers. 

FINISH :

• Then, add the bread to the soup, along with 1 cup of water and allow for the soup to simmer for another 13-15 minutes or until the bread breaks down.
• Season with ½ teaspoon of salt and adjust with additional salt as needed.
• It just depends on how salty your bread was to begin with.
• Add the remaining torn basil leaves to the soup.
• Allow the basil to wilt just a bit.
• Fill bowls and serve warm or you can cool it down and serve at room temperature as well.
• Top with parmesan, if desired.