3 and ½ cups (800 g) of homemade or store-bought tomato passata (alternatively you can use tomato pulp)
4 slices of stale bread, about 0,4 inch (1 cm) thick (or toasted bread if you don’t have stale bread on hand)
1 red onion, roughly sliced
1 clove of garlic, crushed
4 tablespoons (9 g) of fresh oregano
1 cup (20 g) of fresh basil
5 tablespoons (75 ml) of extra-virgin olive oil
1 cup (150 g) of cherry tomatoes, cut in half
sea salt, to sprinkle on top
If you don’t have stale bread, toast fresh bread
- Preheat the oven to 300°F (150°C).
- Slice the bread into 0,4 inch (1 cm) thick slices and place them on a baking tray lined with parchment paper.
- Bake for 15 minutes. The bread should not change color and remain moist on the inside and crispy on the outside.
- Set aside.
Otherwise, continue with the recipe
- In a large pot, heat 5 tablespoons (75 ml) of extra-virgin olive oil over medium heat.
- Add the sliced red onions and a pinch of salt. Cook until soft and translucent, while stirring with a wooden spoon.
- Add the crushed garlic and stir until fragrant but not brown.
- Add the tomato passata or tomato pulp and cook for 10 minutes over medium flame.
- Meanwhile, break the stale bread (or toasted bread) into bite-size pieces.
- After 10 minutes, add the bread pieces and 5 basil leaves to the pot. Turn the heat down, cover with a lid, and cook for another 5 minutes over low flame.
- Transfer the mixture to a food processor and blend until smooth. Alternatively, if you don’t have a food processor, you can use an immersion blender.
- Serve 2 ladles of soup in bowls and add ¼ of the cherry tomatoes in each bowl.
- Add roughly shredded basil leaves and fresh oregano on top of each bowl.
- Then generously drizzle some extra-virgin olive oil to serve.
- Enjoy with a glass of Chianti Classico!
Passata is an uncooked fresh tomato purée from Italy. Its texture is supple and its flavor very close to a fresh tomato. I recommend using homemade or good quality store-bought passata but any homemade tomato sauce will do, as well as good quality canned tomato pulp.
- Prep Time: 25
- Cook Time: 15
- Category: Soup
- Cuisine: Italian
- Diet: Vegan
- Serving Size:
- Calories: 319
- Sugar: 8 g
- Sodium: 800.4 mg
- Fat: 19.6 g
- Carbohydrates: 33.2 g
- Protein: 6.2 g
- Cholesterol: 0 mg
Keywords: summer soup, tomato soup, papa al pomodoro