Pappa Al Pomodoro Tuscan Bread Soup
Experience the rustic charm of Tuscany with Pappa al Pomodoro, a hearty bread soup that transforms simple, wholesome ingredients into a bowl of pure comfort. This traditional Italian recipe combines ripe tomatoes, stale Tuscan-style bread, and fragrant fresh basil, creating a rich, velvety dish bursting with Mediterranean flavor. Slow-simmered with garlic, extra virgin olive oil, and a touch of stock, the soup achieves a luscious, stew-like consistency that's perfect for savoring on a chilly evening. Ready in just 45 minutes, this quick and satisfying meal is a celebration of reducing food waste, as it heroically repurposes day-old bread. Serve it warm and finish with an extra drizzle of olive oil and basil for an authentic Italian touch. Perfect as an appetizer or a light main course, Pappa al Pomodoro invites you to bring a taste of Tuscany to your table.
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Recipe Information
Ingredients
- 800 grams ripe tomatoes (or canned whole peeled tomatoes)
- 250 grams stale rustic bread (preferably unsalted, Tuscan-style)
- 60 milliliters extra virgin olive oil
- 3 pieces fresh garlic cloves
- 750 milliliters vegetable or chicken stock
- 10 grams fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
Instructions
Peel the tomatoes if using fresh ones. To do this, blanch them in boiling water for 30 seconds, then transfer them to an ice bath. Peel away the skin, then roughly chop the tomatoes and set aside. If using canned tomatoes, simply crush them lightly with your hands or a fork.
Cut the stale bread into small chunks and set it aside. The bread will eventually soak up the soup's flavors.
In a large pot or Dutch oven, heat 40 milliliters of olive oil over medium heat. Add the garlic cloves, either minced or lightly crushed, and sauté until fragrant, about 1 minute.
Add the tomatoes to the pot and season with the salt, black pepper, and chili flakes (if using). Simmer the mixture for 10 minutes, stirring occasionally to allow the tomatoes to break down further.
Pour in the vegetable or chicken stock and bring the mixture to a gentle boil. Lower the heat to medium-low and add the chunks of bread.
Stir gently to incorporate the bread into the soup. The bread will start to soften and absorb the liquid, creating a thick, stew-like consistency. Simmer for another 15 minutes, stirring occasionally.
Remove the pot from heat and stir in the fresh basil leaves. Tear the leaves by hand to release their aroma before adding.
Drizzle the remaining olive oil (20 milliliters) over the soup and give it a final stir. Adjust seasoning as needed with additional salt and pepper.
Serve the Pappa Al Pomodoro warm in bowls. For an extra touch, drizzle a bit more olive oil on top and garnish with a few fresh basil leaves.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.6 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 680 mg | 14% | |
*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.
