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
- Immersion Blender
- Wooden Spoon
- Optional: “Masher” utensil
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 cans (28oz each) 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 olive oil 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 olive oil.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Finish with Parmesan, fresh basil, cracked pepper, and a drizzle of chili oil.
- Refrigerate up to 4 days. The soup thickens overnight, so simply loosen with broth or water when reheating if preferred.
- Michelle’s Kitchen Recommendations:
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