No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Bread and Tomato Soup (Pappa al Pomodoro)

This Tuscan soup is a good way to use a bumper crop of tomatoes and basil, as well as any leftover bread. The bread soaks up the flavorful liquid as it cooks, becoming soft and lending body.

  • servings: 8

Ingredients

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 1/2 medium leeks, white parts only, washed well and finely chopped (1 cup)
  • 1 small red onion, finely chopped (1/3 cup)
  • 9 garlic cloves, minced
  • 1 1/2 cups dry white wine
  • 2 1/4 pounds tomatoes, coarsely chopped
  • 3/4 cup loosely packed fresh basil leaves, cut into thin strips
  • 3 3/4 cups water, plus more as needed
  • 6 ounces day-old rustic bread, cut into 1/2-inch cubes (2 1/4 cups)
  • Coarse salt and freshly ground pepper
  • Finely grated Parmesan cheese, for serving

Directions

  1. Step 1

    Cook oil, leeks, onion, and garlic in a large stockpot over medium heat, stirring, until vegetables turn golden, about 7 minutes. Raise heat to medium-high. Add wine; cook until reduced to 1/4 cup, about 10 minutes.

  2. Step 2

    Add tomatoes, half the basil, and the water. Bring to a gentle simmer and cook 15 minutes. Add bread; cook, stirring occasionally, 20 minutes. Season with salt and pepper; cook 10 minutes more. Add remaining basil; cook 10 minutes. Add more water, if necessary, to achieve desired consistency. Serve drizzled with oil and sprinkled with cheese.