Pappa Col Pomodoro

Pappa col pomodoro (tomato soup with croutons) is prepared mainly in Tuscany.

Heat half of the oil in a large saucepan, peel and finely chop the onions and garlic and cook in the hot fat until translucent. Add the peeled and diced tomatoes and sauté for 5 minutes until soft, then gradually add the clear soup. Season with salt and pepper, then make 30 min.

In the meantime, heat the remaining oil in a frying pan, cut the bread into small cubes and brown in the hot fat. Pour the soup into a tureen and add the croutons and the chopped basil leaves. Serve immediately.

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