Pappa al Pomodoro (Tuscan Tomato Bread Soup)

Method

1. Cut the stale Tuscan bread into cubes and set aside.
2. Blanch the San Marzano tomatoes for one minute, then transfer to an ice bath. Peel and chop them into large pieces.
3. In a pan, heat a drizzle of oil with a clove of garlic (and a piece of chili pepper if desired).
4. Add the chopped tomatoes, salt, and pepper. Let cook for a few minutes.
5. Add the bread and enough vegetable broth to obtain a soft consistency. Stir and let rest for a few minutes.
6. Prepare the cream: in a small pot, heat the cream without boiling, add the grated Parmesan and basil, then blend until smooth.
7. Serve the pappa al pomodoro in a bowl and top with the Parmesan and basil cream.