Pappa al Pomodoro {Italian Tomato Bread Soup}

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Pappa al Pomodoro Soup is a straightforward and totally scrumptious conventional Tuscan soup thickened with bread and seasoned with basil and olive oil. It’s a nice warming meal to take pleasure in for lunch or dinner.

black bowl with thick tomato soup, garnished with basil sprigs and silver spoon

I initially shared this recipe on September 2nd, 2013. I’ve up to date the put up to share it with you once more right now.

Why I Love This Recipe For Pappa al Pomodoro Soup

I fell in love with Pappa al Pomodoro in the course of the 5 months I studied overseas in Italy, and let’s simply say, I’ve by no means been the identical. Since then, Pappa al Pomodoro soup has turn out to be the last word consolation soup in my life, so I’ve labored arduous to good my very own model that intently replicates that dreamy Italian day when it first handed my lips.

This Italian tomato bread soup is straightforward in preparation, with wonderful high quality olive oil, fruity tomatoes and recent basil. It’s thickened with unsalted Tuscan bread, reworking primary substances into elegant velvet. This soup captures the essence of Italian cooking within the sense that it requires high-quality substances however is totally easy in preparation.

This soup is delectable year-round however it’s particularly fantastic when tomatoes are at their most irresistible. As unimaginable as recent seasonal tomatoes are, the bread is de facto the star of the present! I don’t suppose most individuals have thought-about utilizing stale bread to make soup, however the ingredient is fairly generally utilized in Italian dishes like Panzanella and Ribollita, which I am keen on. When you like right now’s dish, you have strive take a look at these recipes too!

Now, get to cooking, and if you style this soup and have a spiritual expertise I’ll be right here to say “I advised you so!”

Key Elements

Stale Bread

Your bread must be cubed, stale, and agency Italian or sourdough bread (no crusts). However don’t fear in case your bread isn’t stale but! You possibly can dice your bread and toast it for 10 minutes at 325 levels F to dry it out. 

Tomato

Use 15 plum tomatoes for this recipe, peeled, seeded, and coarsley chopped. Plum tomoatoes are good for this sort of recipe as a result of they’re extra agency and fewer juicy than different tomatoes. As they cook dinner and break down, there’s much less liquid to evaporate into the sauce and the soup can retain its thickness higher.

Learn how to Peel and Seed Tomatoes

  1. Take away the stem and core from the tomatoes.
  2. Rating the underside of the tomatoes with an “X.”
  3. Put together a simmering pot of water beside a bowl full of ice and water.
  4. Drop tomoatoes (one after the other, and in batches of 4) into simmering water, and as soon as the pores and skin begins to melt and peel away from the tomato use a slotted spoon to switch it to the ice tub.
  5. As soon as sufficiently cooled within the ice tub, peel the tomatoes with a paring knife.
  6. Reduce the tomatoes alongside the equator to disclose the seed chambers.
  7. Set a seive over a big bowl as you squeeze (and pry) out the seeds.
  8. Lastly, cube your tomatoes.

Take a look at my put up on easy methods to peel and seed tomatoes to be taught in regards to the course of extra in depth.

Broth

Retailer-bought or home made rooster broth would work superb. Or, you’ll be able to go the vegetarian route and use vegetable broth. If you’d like your soup to be thicker, add solely two cups of broth and stir extra usually to verify the bread doesn’t persist with the underside of the pan and burn.

Further Elements

  • Further virgin olive oil, plus extra for drizzling
  • Garlic
  • Candy onion, diced
  • Salt
  • Dry thyme
  • Floor pepper
  • Tomato paste
  • Basil

How To Make This Italian Tomato & Bread Soup

Step 1: Warmth Pot and Onion

Warmth olive oil in a big heavy-bottomed soup pot, after which add your garlic, onion, salt, thyme, and pepper. Cook dinner, stirring usually till the onion is browning and softened, which ought to take 7 to eight minutes.

Step 2: Add Tomatoes and Bread

Add the tomatoes, the entire basil sprigs, broth, and tomato paste to the pot adn deliver the combination to a simmer, stirring usually. Add the stale bread and proceed simmering till the tomatoes and bread are damaged down and the soup could be very thick, which ought to take about 25 minutes.

mashing the soup

Step 3: Mash and Serve

Take away the pot from the warmth and discard the basil sprigs. Mash the soup with a potato mashed to interrupt up any remaining items of bread, after which stir within the chopped basil. Serve your soup garnished with extra olive oil.

FAQs and Professional Ideas

How do you peel and seed tomatoes?

You possibly can peel and seed tomatoes by the method of blanching them in a simmering pot of water adopted by an ice tub, after which peeling them with a knife. You possibly can squeeze the seeds out over a bowl, and use your fingers to get those which are caught inside.

What can I do with leftover stale bread?

When you have stale bread, you can also make many issues like croutons, bread pudding, or recent breadcrumbs, however I’m keen on utilizing it to thicken soup. It offers soup such a wealthy and velvety texture that you simply don’t need to miss.

Extra Wholesome Soup Recipes To Attempt

Thanks a lot for studying. In case you are new right here, you might have considered trying to join my free weekly electronic mail e-newsletter the place I share weeknight meal plans delivered proper to your inbox. Or observe me on Instagram. When you make this recipe, please come again and go away a star ranking and overview! It is extremely appreciated. Completely satisfied Cooking! ~Katie

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Description

Easy Italian Tomato Soup thickened with bread seasoned with basil and olive oil.


  • ¼ cup further virgin olive oil, plus extra for drizzling
  • 4 cloves garlic, minced
  • 1 massive candy onion, diced
  •  1 ¼ teaspoon salt plus extra to style
  • 1 teaspoon dry thyme
  • ½ teaspoon floor pepper
  • 15 plum tomatoes, peeled, seeded and coarsely chopped, juices reserved (about 3 ¼ kilos earlier than prepping)
  • ¼ cup tomato paste
  • 2 sprigs basil, plus ½ cup chopped basil, divided
  • 3 cups vegetable or rooster broth *see observe
  • 5 oz cubed stale agency Italian or sourdough bread (no crusts), about 4 cups *see observe


  1. Warmth olive oil in a big heavy-bottomed soup pot. Add garlic, onion, salt, thyme and pepper and cook dinner, stirring usually till the onion is browning and softened, 7 to eight minutes.
  2. Add tomatoes, complete basil sprigs, broth and tomato paste and convey to a simmer, stirring usually. Add bread, and simmer till the tomatoes and bread are damaged down and the soup could be very thick, about 25 minutes. 
  3. Take away from the warmth. Discard basil sprigs. Mash the soup with a potato masher to interrupt up any remaining items of bread. Stir in chopped basil. Serve garnished with extra olive oil.

Notes

Broth: For thicker soup, add solely 2 cups broth. Ensure that to stir the soup usually because it simmers because the bread will persist with the underside of the pot and might burn.

Bread: In case your bread shouldn’t be stale, you’ll be able to dice it and toast it for 10 minutes at 325 levels F to dry it out. 

  • Prep Time: 5 minutes
  • Lively Time: 35 minutes
  • Cook dinner Time: 33
  • Class: Soup
  • Methodology: Range prime
  • Delicacies: Italian

Vitamin

  • Serving Measurement: 1 1/2 cup
  • Energy: 242
  • Fats: 10 g
  • Carbohydrates: 32 g
  • Fiber: 5 g
  • Protein: 6 g

Key phrases: Pappa al Pomodoro, Italian Tomato Soup, Pappa al Pomodoro Soup, Tomato Bread Soup, Tuscan Tomato Soup,

In regards to the Writer

Katie Webster

Katie Webster studied artwork and pictures at Skidmore Faculty and is a graduate of the New England Culinary Institute. She has been knowledgeable recipe developer since 2001 when she first began working within the take a look at kitchen at EatingWell journal. Her recipes have been featured in quite a few magazines together with Form, Health, Mother and father and a number of other Edible Communities publications amongst others. Her cookbook, Maple {Quirk Books} was revealed in 2015. She launched Wholesome Seasonal Recipes in 2009. She lives in Vermont together with her husband, two teenage daughters and two yellow labs. In her free time, you will discover her on the gymnasium, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial backyard.



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