Pappa Al Pomodoro Classic Italian Tomato Soup
Experience the comforting flavors of Tuscany with this Pappa al Pomodoro, a classic Italian tomato soup that celebrates simplicity and rich, wholesome ingredients. Made with ripe, juicy tomatoes, fragrant basil, and rustic day-old bread that soaks up every drop of the flavorful broth, this dish transforms humble pantry staples into a hearty bowl of pure comfort. Enhanced with a drizzle of extra virgin olive oil, a touch of garlic, and optional Parmesan for added depth, this soup boasts a thick and creamy texture without the need for cream. Whether you're savoring it as a cozy light meal or pairing it with a crisp salad, this traditional recipe is a true taste of Italy, ready in under an hour. Perfect for making use of leftover bread, this soulful tomato soup is as sustainable as it is delicious!
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Recipe Information
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 large, finely chopped yellow onion
- 3 large, minced garlic cloves
- 2 pounds ripe tomatoes
- 8 ounces, torn into small pieces day-old rustic bread
- 4 cups vegetable or chicken stock
- 1 large handful, torn into pieces fresh basil
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 cup, grated (optional) Parmesan cheese
Instructions
Start by preparing your tomatoes. If using fresh tomatoes, cut a small 'X' into the bottom of each tomato, blanch them in boiling water for 30 seconds, then immediately transfer them to ice water. Peel off the skins, then chop the tomatoes roughly.
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent.
Stir in the minced garlic and sauté for another 1 minute, being careful not to let it burn.
Add the chopped tomatoes to the pot and stir well. Let them cook for about 10 minutes until they start to break down into a sauce-like consistency.
Toss in the torn bread pieces and mix them in thoroughly to soak up the tomato juices.
Pour in the vegetable or chicken stock and season with salt and black pepper. Stir everything together and bring to a gentle simmer.
Add the torn fresh basil leaves and let the soup cook on low heat for 20-25 minutes, stirring occasionally. The bread will break down, thickening the soup.
Use a wooden spoon to gently mash any large chunks of bread or tomatoes, ensuring a thick and creamy texture. Adjust seasoning with additional salt and pepper if needed.
Serve hot, drizzled with extra olive oil and topped with grated Parmesan cheese if desired. Garnish with a few extra basil leaves for a pop of color.
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1799 mg | 78% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 9.0 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
