Pappa al Pomodoro (tomato soup)
BON APPÉTIT AUGUST 2014
Yield: Makes 4 servings
Active Time: 1 Hour
Total Time: 1 Hour
2 pounds tomatoes, cored, quartered
2 garlic cloves, smashed
1/2 teaspoon fennel seeds
6 tablespoons olive oil, divided, plus more
Freshly ground black pepper
4 sprigs basil
1/4 loaf country-style bread, crust removed, torn into 2″ pieces (about 1 1/2 cups), divided
Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 tablespoons oil in a large baking dish; season with salt and pepper.
Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30–35 minutes.
Transfer tomato mixture to a large saucepan; add basil, 1 cup torn bread, and 4 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8–10 minutes; season with salt and pepper.
Meanwhile, tear remaining 1/2 cup bread into smaller pieces; toss on a baking sheet with 3 tablespoons oil; season with salt. Toast, tossing often, until crisp, 5–8 minutes.
Serve soup topped with toasted bread and drizzled with more oil.
*I can’t eat garlic and I love fennel seeds, so I left out the garlic but added a couple of sprigs of chives and added extra fennel seeds up to 3/4 tsp, to bump the flavour a bit. I also used gluten free bread. Even with all of those changes, it is still delicious.