PAPPA AL POMODORO (TUSCAN TOMATO & BREAD SOUP)
A hearty Tuscan tomato and bread soup, made with San Marzano tomatoes, fresh basil, and day-old bread for the ultimate comfort dish.
Equipment
- Medium Pot
- Large Pot
- Hand Blender
- Wooden Spoon
- “Masher” utensil (optional)
Ingredients
- 4 cups Vegetable stock - (or water)
- ⅓ cup Extra Virgin Olive Oil
- 4 cloves Garlic, minced
- ⅛ teaspoon Peperoncini - (or red chili flakes)
- 10 Fresh Basil leaves
- 2 (28oz) cans San Marzano tomatoes
- ½ teaspoon Salt *
- ½ teaspoon Pepper
- 4 cups Italian Bread, rough cut in cubes
Instructions
- In a medium pot, add vegetable stock (or water). Set to medium heat.
- In a large pot, heat EVOO on medium heat for 2 minutes.
- Add minced garlic & heat for 1 minute.
- Roughly tear the basil leaves and add to the saucepan, along with (optional) peperoncino/red pepper flakes. Reduce heat to medium-low and heat an additional 1 minute.
- Add San Marzano tomatoes, salt, and pepper. Using an immersion hand blender, puree for a smooth consistency. Cook for 15 minutes on medium-low heat.
- Add bread cubes and heated vegetable stock (or water) and stir to combine.
- Increase heat to medium and cook for 20 minutes.
- Taste the soup– if preferred, add up to 1 cup of water for a soupier consistency. Also add additional salt if needed. *
- Remove from heat and using the masher utensil, stir vigorously and/or ‘mash’ the bread cubes to break them down.
- Serve with grated parmesan cheese, additional basil for garnish, and a drizzle of EVOO.
- Buon Appetito!
Notes
Serving & Garnish Tips:
- Serve with grated parmesan cheese, additional basil for garnish, and a drizzle of EVOO.
- Salt Seasoning: Salt is labeled as ½ teaspoon to start, but be sure to taste and adjust if more is needed. If the bread is unsalted and/or you’re using water instead of vegetable stock, you will likely need to add more.
- Meal Prep: Make a double batch — it reheats beautifully and thickens overnight (or add a splash of water when reheating if you prefer).
- Stock Swap: Out of vegetable stock? Use water — the bread + tomatoes carry the flavor.