Pappa al Pomodoro
Pappa al pomodoro is a traditional Tuscan dish. This thick soup is made with stale Tuscan bread, tomatoes and fresh basil. Recipe adapted from Apicius International School of Hospitality.
Servings: 6 servings
Chop tomatoes and reserve juice.
In a large saucepan heat 3 Tablespoons olive oil over medium heat until shimmering. Add onions and cook until translucent and softened, about 5 minutes. Add garlic and cook briefly just to release aroma.
Add chopped tomatoes and juice, reduce heat and cook about 8-10 minutes, until sauce has thickened.
Using an immersion blender or food processor, blend or pulse the tomato mixture a few times until blended. Don't worry if there if there is some texture.
Add bread cubes into the sauce, stirring until well combined. The bread will break down and dissolve. Partially cover and simmer 20 minutes, adding hot water or broth as needed, stirring occasionally. The soup will be quite thick, like porridge, so be careful not to add too much liquid.
Season with kosher salt and pepper to taste.
Just before serving add basil to soup. Garnish each bowl with additional basil and a drizzle of olive oil.
- This soup uses stale bread. You can either purchase a country or rustic loaf a few days before making it or cube the bread and allow it to dry out in the oven for a few minutes. It's a great way to use up leftover or old bread.
- Don't expect a "soup like" consistency, pappa al pomodoro is as thick as porridge!
- This is a very rich soup, so a little goes a long way. It will serve 6-8 as a starter or "primo".
- Season with red pepper flakes if desired.
Serving: 1serving | Calories: 264kcal | Carbohydrates: 39g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 446mg | Potassium: 478mg | Fiber: 4g | Sugar: 9g | Vitamin A: 306IU | Vitamin C: 14mg | Calcium: 171mg | Iron: 4mg