Dive into the heart of Italian cuisine with the comforting embrace of Pappa al Pomodoro, a rustic tomato and bread soup that transforms simple ingredients into a culinary masterpiece. This traditional Tuscan dish is not just a meal; it's a warm hug on a chilly evening, bursting with the vibrant flavors of ripe tomatoes, aromatic garlic, and fresh basil. Imagine savoring a bowl of this velvety soup, where every spoonful tells a story of Italian heritage and home-cooked love. Ready to impress your family and friends with an authentic taste of Italy? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups stale bread, torn into pieces
- 6 ripe tomatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Olive oil to taste
- Fresh basil leaves
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Tear the stale bread into rustic, uneven pieces. Chop the ripe tomatoes and onion into medium-sized chunks. Mince the garlic cloves finely.
- Heat a large, heavy-bottomed pot over medium heat. Add a generous drizzle of olive oil and sauté the chopped onions until they become soft and translucent, approximately 4-5 minutes.
- Add the minced garlic to the pot and cook for an additional 30-45 seconds, being careful not to let it brown, which can make the garlic bitter.
- Introduce the chopped tomatoes to the pot, stirring to combine with the onions and garlic. Allow the tomatoes to cook and break down for about 5-7 minutes, creating a rich, fragrant base.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. The liquid should help create a soupy consistency.
- Gradually add the torn bread pieces to the pot, stirring continuously. The bread will absorb the liquid and begin to break down, thickening the soup.
- Reduce the heat to low and let the soup simmer, stirring occasionally to prevent sticking. Cook for approximately 15-20 minutes until the bread has completely dissolved and the soup reaches a creamy, porridge-like texture.
- Season with salt and freshly ground black pepper to taste. The stale bread and broth will already provide some saltiness, so season carefully.
- Remove from heat and let the soup rest for a few minutes. The flavors will continue to meld during this time.
- Before serving, tear fresh basil leaves and sprinkle them over the top. Drizzle with a final touch of high-quality extra virgin olive oil for added richness.
- Serve the Pappa al Pomodoro warm in individual bowls, preferably with an additional basil leaf as garnish. This traditional Tuscan soup is best enjoyed immediately.
Tips
- Choose the Right Bread: Use hearty, stale bread like ciabatta or country loaf for the best texture. Fresh bread will not absorb the liquid properly and could turn mushy.
- Quality Tomatoes Matter: Opt for ripe, juicy tomatoes for a rich flavor. If tomatoes are out of season, canned San Marzano tomatoes can be a great alternative.
- Don’t Rush the Onions and Garlic: Take your time sautéing the onions until they are soft and translucent. This step builds the foundation of flavor for your soup.
- Adjust Consistency: If you prefer a thicker soup, add more bread. For a thinner consistency, simply add a little more vegetable broth.
- Let It Rest: Allowing the soup to sit for a few minutes after cooking lets the flavors meld together beautifully, enhancing the overall taste.
- Garnish Generously: Fresh basil and a drizzle of high-quality olive oil elevate the dish. Don’t skip this step for a restaurant-quality finish!
- Serve Immediately: Pappa al Pomodoro is best enjoyed warm, so serve it right after preparation for the best experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 8g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
