Pappa Al Pomodoro Italian Bread and Tomato Soup
Transform your kitchen into the heart of Tuscany with this comforting Pappa al Pomodoro, a classic Italian bread and tomato soup that celebrates simplicity and bold flavors. Made with ripe, juicy tomatoes, aromatic garlic, and stale rustic bread, this rustic dish transforms humble ingredients into a rich, hearty soup with a velvety, porridge-like texture. Enhanced with fresh basil and a drizzle of extra-virgin olive oil, its herbaceous aroma and silky depth are perfect for any season. Ready in under an hour, this one-pot recipe is ideal for family dinners or as a warming appetizer, and it’s easily customizable with a sprinkle of Parmesan for extra indulgence. Packed with Mediterranean charm and wholesome goodness, Pappa al Pomodoro is your go-to for an authentic taste of Italy.
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Recipe Information
Ingredients
- 4 tablespoons Extra-virgin olive oil
- 3 units Garlic cloves
- 2 pounds Ripe tomatoes
- 4 cups Vegetable or chicken stock
- 8 ounces Stale rustic bread (preferably unsalted)
- 1 bunch Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Grated Parmesan cheese (optional)
Instructions
Heat 3 tablespoons of extra-virgin olive oil in a large pot over medium heat.
Peel and mince the garlic cloves, then sauté them in the olive oil until fragrant but not browned, about 1-2 minutes.
Dice the ripe tomatoes and add them to the pot, stirring to combine. Cook over medium heat for 10 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Season the mixture with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Add the vegetable or chicken stock to the pot and bring to a gentle simmer.
Cut the stale bread into small chunks and stir them into the soup. Allow the bread to soak up the liquid, stirring occasionally, for about 15 minutes.
Tear half the bunch of fresh basil leaves into small pieces and add them to the soup.
Using a wooden spoon, mash the bread and tomatoes together in the pot until the soup reaches a thick, porridge-like consistency. Adjust the consistency by adding more stock or water, if needed.
Simmer the soup over low heat for another 10 minutes to allow the flavors to meld together.
Taste and adjust seasonings as needed. Ladle the soup into bowls, drizzle with the remaining 1 tablespoon of olive oil, and garnish with fresh basil leaves.
Sprinkle with grated Parmesan cheese, if desired. Serve warm.
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 7669 mg | 333% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 28.8 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1554 mg | 120% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2912 mg | 62% | |
*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.
