Tuscan Pappa al Pomodoro with Basil and Garlic Oil

⏱ 45 min · Serves 4

Stale bread reborn: a thick, silky tomato and bread soup from Tuscany, perfumed with garlic and torn basil and finished with a generous swirl of peppery olive oil. Humble, cheap and deeply satisfying.

Per serving: 460 kcal · 11.5g protein · 56.0g carbs · 21.0g fat

Ingredients

• 300g stale rustic sourdough or country bread, crusts left on, torn into rough chunks
• 6 tbsp extra virgin olive oil, plus more to serve
• 4 garlic cloves, thinly sliced
• 1 small red onion, finely chopped
• 1 celery stick, finely chopped
• Pinch of dried chilli flakes
• 800g tin whole plum tomatoes (2 x 400g), crushed by hand
• 500ml hot vegetable stock, plus extra if needed
• 1 large bunch basil (about 30g), leaves picked, stalks reserved
• 1 tsp sugar (optional, if tomatoes are sharp)
• Salt and freshly ground black pepper

Method

1. If your bread isn't quite stale, spread the chunks on a tray and dry in a 150C oven for 10 minutes. Don't let it colour.
2. Warm 4 tbsp olive oil in a large heavy pan over medium-low heat. Add the onion and celery with a pinch of salt and cook gently for 8 minutes until soft and sweet.
3. Add the sliced garlic and chilli flakes and cook 1-2 minutes more, until fragrant but not browned.
4. Tip in the crushed tomatoes with their juice, add the basil stalks tied in a bundle, season with salt, pepper and the sugar if using. Simmer for 12-15 minutes until thickened and no longer tasting raw.
5. Pour in the hot stock, bring back to a simmer, then remove the basil stalks.
6. Stir in the bread chunks, cover, turn off the heat and leave to stand for 15 minutes so the bread drinks up the soup.
7. Beat the soup vigorously with a wooden spoon to break the bread down into a thick, rough porridge. Loosen with a splash more stock or hot water if it's stiffer than you like.
8. Tear in most of the basil leaves and stir through the remaining 2 tbsp olive oil. Taste and adjust the salt and pepper generously.
9. Serve warm or at room temperature in shallow bowls, topped with the last basil leaves and a bold drizzle of extra virgin olive oil.