Tuscan Pommodoro Soup (Rustic Tomato Soup)

Total Time:
30 min
10 min
20 min

6 to 8 servings

  • 2 1/2 cups peeled and diced yellow onion
  • 1/4 cup olive oil, plus more for soup and drizzling
  • 6 to 10 cloves garlic, chopped plus 2 to 4 cloves, cut into slivers
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons maple syrup or organic sugar
  • 4 pounds ripe tomatoes, diced, with their juice
  • 1/2 loaf stale or lightly toasted open-faced bread, torn into pieces
  • Sea salt and freshly ground black pepper
  • 2 cups vegetable broth or filtered water, if necessary
  • 2 to 3 cups fresh basil leaves
  • Place onion, olive oil, and chopped garlic in a medium-large saucepan over medium heat, stirring occasionally for 15 minutes, or until onions are very soft, translucent and caramelized.

  • Add balsamic, maple syrup or sugar and slivered garlic and continue to cook and stir for 2 to 3 minutes.

  • Add tomatoes with their juices and bread pieces. Season, to taste, with salt and pepper. Add vegetable broth or water and bring to a simmer. Allow to stand until bread absorbs liquid. Add more vegetable broth or water if the soup becomes too thick. Remove the soup from the heat and cool a touch.

  • Tear basil leaves and stir into soup with additional olive oil. Allow to cool to serving temperature to let the bread absorb the flavors of the basil and olive oil.

  • If desired, drizzle each serving with olive oil, a pinch of coarse sea salt and freshly ground black pepper.

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