Pappa Al Pomodoro Tuscan Soup Recipe (with Video)

Directions
1. Heat olive oil in a large pot or dutch oven on medium-low heat, add finely chopped garlic and sauté until fragrant.
2. Add crushed tomatoes, tomato sauce, tomato paste, and (1-1.5) 28oz cans of water.
3. Mix together and let simmer for 10 minutes.
4. Meanwhile, add cherry tomatoes to an oven safe pot, poke each tomato with a fork and cover.
5. Heat oven to 350 degrees and cook for 20 minutes or until soft.
6. Add the cubed bread to your large pot with sauce, a few handfuls at a time and stir until fully absorbed.
7. Remove the cherry tomatoes from the oven and smash them up with a spatula.
8. Add the smashed cherry tomatoes to the Pappa al Pomodoro, and mix together.
9. Add basil leaves (cut or torn into large pieces) and salt to taste.
10. Let the soup cook for an additional 15 minutes on low heat while stirring occasionally.
11. Garnish with fresh basil and parmesan, and enjoy!