Include in Print View:

Pappa Al Pomodoro (Thick Tomato & Bread Soup)

Pappa Al Pomodoro (Thick Tomato & Bread Soup recipe image
Pappa al Pomodoro is a classic Tuscan peasant dish that transforms simple, humble ingredients into a deeply flavorful and comforting meal. This thick, hearty soup relies on stale country bread to absorb the rich juices of ripe tomatoes and aromatic garlic saut&# 195;©ed in olive oil. The result is a velvety texture with bright, fresh notes of basil and a robust tomato flavor. It is incredibly satisfying on its own or served as a side to grilled meats. Perfect for using up leftover bread, this vegan-friendly recipe is ideal for chilly evenings or as a light, nutritious lunch. It captures the essence of traditional Italian home cooking with minimal effort.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 18.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
Pappa al Pomodoro is a classic Tuscan peasant dish that transforms simple, humble ingredients into a deeply flavorful and comforting meal. This thick, hearty soup relies on stale country bread to absorb the rich juices of ripe tomatoes and aromatic garlic saut&# 195;©ed in olive oil. The result is a velvety texture with bright, fresh notes of basil and a robust tomato flavor. It is incredibly satisfying on its own or served as a side to grilled meats. Perfect for using up leftover bread, this vegan-friendly recipe is ideal for chilly evenings or as a light, nutritious lunch. It captures the essence of traditional Italian home cooking with minimal effort.
Ingredients
  • 6 cup Stock
  • 1 lb Stale country bread
  • 3/4 cup Olive oil
  • 2 lg Garlic cloves, minced
  • 2 lb Ripe tomatoes, peeled, seeded & chopped
  • 10 ea Basil leaves
  • to taste Salt & pepper
Directions
  1. 1
    Cut the stale country bread into chunks.
  2. 2
    Heat 3/4 cup of olive oil in a large heavy pot over low heat.
  3. 3
    Add the minced garlic and sauté for 3 to 4 minutes, being careful not to let it burn.
  4. 4
    Stir in the chopped tomatoes and basil leaves, and let simmer for 5 minutes.
  5. 5
    Season the stock with salt and pepper and bring to a boil in a separate pot.
  6. 6
    Stir the bread chunks into the boiling stock and cook over medium heat for 2 to 3 minutes.
  7. 7
    Add the tomato mixture to the stock and bread, and cook uncovered for 3 to 4 minutes.
  8. 8
    Remove from the heat and let stand for 1 hour to allow the flavors to mingle and the bread to soften.
  9. 9
    Serve hot or cold, drizzled with a little extra olive oil over each serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 18.0kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3150.0mg132%
Total Carbohydrate 1.4g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use very ripe tomatoes for the best flavor. If using canned tomatoes, choose high-quality crushed or whole peeled tomatoes.

The bread should be stale to absorb the liquid without turning into mush too quickly. If you only have fresh bread, toast it lightly in the oven first.

This soup tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.

For a creamier texture, you can blend part of the soup with an immersion blender before serving, leaving some chunks for texture.

Vegetarian or vegetable stock works best to keep the dish vegan. Avoid chicken stock if adhering to a plant-based diet.

Keywords: pappa al pomodoro, tomato soup, bread soup, italian soup, tuscan recipe, vegan soup, vegetarian meal, stale bread, fresh basil, garlic, olive oil, hearty soup, rustic cooking, summer tomatoes, easy dinner, comfort food, plant based, leftover bread, simple recipe, traditional italian
Read it online: https://www.chefs-mate.com/recipe/pappa-al-pomodoro-thick-tomato-bread-soup/