Pappa al Pomodoro

Although the name makes it seem fancy, stuffy or difficult Pappa al Pomodoro is basically just bread and tomato soup. It is a rustic Tuscan soup that is hearty and filling and more delish than you could ever guess. It is also one of very few soups that is typically served in Spring and Summer. I made this on a whim, crossing my fingers that Brian and I would actually like it. I think the end product and the recipe I came up is exceptional. So so so good. Another great "Meatless Monday" alternative.( Except it is made with chicken stock) You can eat this as a main dish, side dish with a roasted chicken or grilled Italian sausages, or a hearty appetizer. Whenever you eat it, I assure you it will be better than you imagined. I promise.
Serves 3
Pappa al Pomodoro Ingredients
1 pint organic grape tomatoes
2 cups organic chicken stock, plus more to taste if desired
1 14oz can organic Muir Glen stewed tomatoes, crushed with fork
1 demi-baguette, (no larger than 5-6 inches) cut into cubes and roasted
3-4 garlic cloves, minced
Leaves from 4 small oregano sprigs
Olive Oil
Kosher salt
Pepper
Thyme
Red Pepper Flakes
1/4 c Romano cheese, shavings or grated
Basil, for service

Start by heating a saute pan with olive oil, salt, pepper and thyme. Once the pan is hot, add the pint of grape tomatoes. Roll them with a wooden spoon being sure to coat the tomatoes in the olive oil, herbs and spices. Cook over medium heat until the skin on tomatoes start to wrinkle and they are popping to the touch.
Turn on your broiler. Place the cubed baguette on a baking sheet. Drizzle with olive oil, salt and thyme. Place under broiler until golden brown on outside and still soft on the inside. Set aside.
Meanwhile, in a medium sized saucepan heat the chicken stock. Add the canned tomotoes and crush them with a fork in the stock. Add the chopped garlic, 1 tsp red pepper flakes, 1 tsp thyme, the oregano leaves and season with salt and pepper to taste. Let simmer about 10 minutes to marry the flavors. After 10 minutes add the cubed bread and stir constantly to break bread down. If the grape tomotoes are wrinkly and have begun popping, add them to the stock as well. Breaking them against the side of the pan with a fork. Scrape the bits from the saute pan into the soup pan. Let the soup simmer over low heat for another 20-25 minutes. Taste test while the soup is simmering, adding extra seasoning if required. Serve in soup bowls with a good sprinkling of Romano and basil.