During the winter, I tend to eat soup for dinner most nights of the week, simply because I’m just so cold I need as much help as I can to warm up! Besides needing a little heat, I also just love how easy and healthy soups can be. With summer’s end drawing near, I can’t wait to make this super-affordable dish, featured in September’s InStyle. The recipe, from NYC’s I Sodi, is a piece of cake to make and was just as delicious chilled as it is warm. 

I Sodi’s Pappa al Pomodoro Soup

• 3 tbsp. olive oil
• 3 large garlic cloves, minced
• 1/3 cup chopped fresh basil
• 2 tsp. chopped fresh sage
• 1 1/2 pounds ripe, peeled, seeded tomatoes, chopped
• 3 slices day-old white peasant bread, cut into 1/2-inch cubes
• 3 cups water
• Olive oil and basil leaves for garnish

Directions: Heat olive oil in a saucepan over medium heat. Add garlic, basil and sage, and cook for 2 minutes. Stir in tomatoes and bring to a boil. Reduce heat and simmer for 10 minutes, stirring frequently. Add bread and water. Return to boil and reduce heat. Stir, breaking up bread with back of a wooden spoon. Let soup simmer for 5 minutes before seasoning with salt and pepper to taste. Ladle into bowls, drizzle with additional olive oil and garnish with basil leaves.