I absolutely love this recipe because it’s the perfect marriage of comfort and simplicity, transforming humble ingredients like stale bread and ripe tomatoes into a rich, soul-warming dish. Plus, the aromatic blend of fresh basil and garlic makes my kitchen smell divine, and it’s a delicious way to reconnect with authentic, rustic flavors.
I love the comforting simplicity of Pappa al Pomodoro, a classic Tuscan soup that is made with ripe tomatoes, torn pieces of stale Tuscan bread, and finely chopped onion and minced garlic. Like most other kinds of tomato soup, this one is rich in antioxidants from the tomatoes, of course, but I happen to think the addition of fresh basil and extra virgin olive oil, which is almost mandatory in Tuscan cooking, takes the flavor of the soup to another level.
If you want to add some depth of flavor, feel free to sprinkle some freshly grated Parmesan on top of the soup right before serving.
Ingredients
Ripe Tomatoes:
They are a sweet and tangy flavor.
They are rich in antioxidants.
Stale Tuscan Bread:
Has a texture that is hearty and absorbs the delicious, rich soup.
Vegetable or Chicken Stock:
Enhances taste and provides vital minerals.
Onion:
Provides a gentle sweetness and important fiber.
Garlic:
Enhances immune function and gives a delightful savory flavor.
Extra Virgin Olive Oil:
Richness and smoothness are enhanced by heart-healthy fats.
Fresh Basil Leaves:
Imparts vibrancy and fragrant, herby, botanical characteristics.
Ingredient Quantities
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- 500g ripe tomatoes, peeled and chopped
- 200g stale Tuscan bread, crust removed and torn into pieces
- 1.5 liters vegetable or chicken stock
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 60ml extra virgin olive oil
- Handful of fresh basil leaves, torn
- Salt, to taste
- Freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
“`
Instructions
1. Medium heat is used to warm 30ml of extra virgin olive oil in a large pot. The next step is to add the chopped onion and continue cooking until the onion reaches a translucent state. This normally takes about 5 minutes. The final step is to add the minced garlic and continue cooking for about 1-2 more minutes. You will know when it’s done when this mixture of ingredients begins to emit a delectable aroma.
2. Peel and chop the tomatoes, adding them to the pot. Season with salt and freshly ground black pepper. Stir the tomatoes occasionally as you let them cook. You want them softened and beginning to break down, an aspect of the sauce that will only improve its flavor. I let mine go for about 10 minutes, but if you like, you can let them simmer and thicken for longer.
3. Pour in the chicken or vegetable stock and bring the mixture to a simmer. Let it bubble away for another 10-15 minutes so that the flavors can meld.
4. Put the torn bits of old Tuscan bread into the pot. Use a wooden spoon to push the bread down into the soup so that it takes in the liquid. Let it simmer for 10 more minutes, during which time you are to stir it now and then.
5. Take a wooden spoon or a masher and break up the bread into smaller pieces. You are looking to create a thick, porridge-like consistency with the bread.
6. Season to taste with more salt and pepper if needed. For an added layer of flavor, stir in the last of the 30ml of extra virgin olive oil.
7. Take pot off the heat and mix in the basil leaves.
8. Let the soup rest for 5 minutes before serving to allow the flavors to deepen.
9. Serve steaming in bowls and drizzle with more olive oil if you want to.
10. Nutritional Info
Calories: 681
Protein: 25g
Carbs: 104g
Fat: 26g
Equipment Needed
1. Large pot
2. Wooden spoon
3. Chopping board
4. Chef’s knife
5. Garlic press or mincing tool
6. Peeler (for tomatoes, if needed)
7. Measuring jug or cups (for liquids)
8. Masher (optional, for breaking bread)
9. Ladle (for serving)
FAQ
- What type of bread should I use for Pappa Al Pomodoro?Using stale Tuscan bread is traditional and will allow the flavors to be more effectively absorbed.
- Can I use canned tomatoes instead of fresh ones?Canned tomatoes can be used as a substitute; however, if the ripe, fresh variety cannot be found, the taste might be slightly diminished.
- Is it possible to make this soup vegan?Certainly. Substitute vegetable broth for the chicken broth and leave out the Parmesan to make it a vegan recipe.
- What can I substitute for fresh basil?You may substitute dried basil in a small amount if fresh basil is unavailable, but for the best flavor, you should use fresh basil.
- How should the soup be served?Traditionally, Pappa Al Pomodoro is served warm, but it can also be enjoyed at room temperature. Serve with a drizzle of olive oil and a sprinkle of Parmesan, if desired.
- How can I store leftovers?Refrigerate any remaining food in an airtight container, and it will stay fresh for up to 3 days. When you’re ready to finish the meal, reheat it gently on the stovetop.
Substitutions and Variations
500 g tomatoes, fully ripe: If using canned tomatoes, drain and chop them.
200g stale Tuscan bread: For stale Tuscan bread, use ciabatta or sourdough that is stale but not too dry.
1.5 liters vegetable or chicken stock: If you don’t have stock, use water and a bouillon cube.
Finely chop 1 onion. For a milder flavor, use a shallot or leek instead.
60ml extra virgin olive oil: Use regular olive oil or avocado oil if you don’t have extra virgin olive oil on hand.
Pro Tips
1. Enhance Tomato Flavor: For a deeper tomato flavor, consider roasting the tomatoes before adding them to the pot. Simply halve them, drizzle with olive oil, sprinkle with salt, and roast in a preheated oven at 200°C (390°F) for about 20-25 minutes until caramelized.
2. Bread Texture: Use bread that is at least a day or two old for the best texture. If the bread isn’t stale, you can lightly toast it in a low oven to dry it out without browning it.
3. Infuse the Olive Oil: To add a rustic flavor, infuse the olive oil with basil or rosemary for a few minutes on low heat before beginning the recipe. Remove the herbs before sautéing the onion.
4. Herb Variation: Add a sprig of fresh thyme or oregano to the simmering soup for additional depth. Remove it before serving so the flavor isn’t too overpowering.
5. Cheese Garnish: If you’re serving this soup with Parmesan cheese, try adding a Parmesan rind to the pot while it simmers. It will enhance the umami flavor, and you can remove it before serving.
Pappa Al Pomodoro Recipe
My favorite Pappa Al Pomodoro Recipe
Equipment Needed:
1. Large pot
2. Wooden spoon
3. Chopping board
4. Chef’s knife
5. Garlic press or mincing tool
6. Peeler (for tomatoes, if needed)
7. Measuring jug or cups (for liquids)
8. Masher (optional, for breaking bread)
9. Ladle (for serving)
Ingredients:
“`html
- 500g ripe tomatoes, peeled and chopped
- 200g stale Tuscan bread, crust removed and torn into pieces
- 1.5 liters vegetable or chicken stock
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 60ml extra virgin olive oil
- Handful of fresh basil leaves, torn
- Salt, to taste
- Freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
“`
Instructions:
1. Medium heat is used to warm 30ml of extra virgin olive oil in a large pot. The next step is to add the chopped onion and continue cooking until the onion reaches a translucent state. This normally takes about 5 minutes. The final step is to add the minced garlic and continue cooking for about 1-2 more minutes. You will know when it’s done when this mixture of ingredients begins to emit a delectable aroma.
2. Peel and chop the tomatoes, adding them to the pot. Season with salt and freshly ground black pepper. Stir the tomatoes occasionally as you let them cook. You want them softened and beginning to break down, an aspect of the sauce that will only improve its flavor. I let mine go for about 10 minutes, but if you like, you can let them simmer and thicken for longer.
3. Pour in the chicken or vegetable stock and bring the mixture to a simmer. Let it bubble away for another 10-15 minutes so that the flavors can meld.
4. Put the torn bits of old Tuscan bread into the pot. Use a wooden spoon to push the bread down into the soup so that it takes in the liquid. Let it simmer for 10 more minutes, during which time you are to stir it now and then.
5. Take a wooden spoon or a masher and break up the bread into smaller pieces. You are looking to create a thick, porridge-like consistency with the bread.
6. Season to taste with more salt and pepper if needed. For an added layer of flavor, stir in the last of the 30ml of extra virgin olive oil.
7. Take pot off the heat and mix in the basil leaves.
8. Let the soup rest for 5 minutes before serving to allow the flavors to deepen.
9. Serve steaming in bowls and drizzle with more olive oil if you want to.
10. Nutritional Info
Calories: 681
Protein: 25g
Carbs: 104g
Fat: 26g
