Tuscan Bread Soup Papa al Pomodoro

INSTRUCTIONS

• 1
  If you are using fresh tomatoes, score the skin with a cross, immerse them in boiling water for a few seconds, and then cool them in cold water. The skins will peel off easily. Then chop the tomatoes into smaller pieces.
• 2
  In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it softens and begins to turn golden. Then add the chopped garlic and sauté for another 1-2 minutes until it becomes fragrant.
• 3
  Add the chopped tomatoes to the pot and let them cook for about 10 minutes until they start to break down. Add salt, pepper, and if the tomatoes are too acidic, you can add a pinch of sugar.
• 4
  Add the bread to the pot and stir to soak it in the tomato mixture.
• 5
  Pour in the vegetable broth or water (add gradually, depending on how thick you want the soup to be). Bring the soup to a boil, then reduce the heat and let it simmer gently for about 20-30 minutes until the bread completely breaks down and the soup achieves a creamy consistency.
• 6
  Stir in the chopped basil and the remaining olive oil. Taste and adjust the seasoning with salt and pepper as needed.