Imagine a soul-warming dish that turns humble ingredients into a culinary masterpiece - welcome to Pappa al Pomodoro, the Italian bread and tomato soup that's about to revolutionize your comfort food game! This traditional Tuscan recipe is not just a soup; it's a delicious solution to using up stale bread and ripe tomatoes, creating a hearty meal that speaks volumes about Italian cooking's ingenious simplicity. Get ready to transport your taste buds to the sun-drenched hills of Tuscany with every spoonful of this magical, rustic delight!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- Stale bread
- Tomatoes
- Garlic
- Onion
- Basil
- Olive oil
- Vegetable broth
- Salt
- Pepper
Instructions
- Prepare your ingredients by roughly chopping 2 large onions, mincing 4-5 garlic cloves, and roughly chopping ripe tomatoes. If using stale bread, cut into medium-sized cubes.
- Heat 4 tablespoons of extra virgin olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 5-6 minutes.
- Add minced garlic to the pot and cook for an additional 1-2 minutes, being careful not to burn the garlic, which can create a bitter taste.
- Add chopped tomatoes to the pot and cook for 10 minutes, allowing them to break down and release their natural juices. Stir occasionally to prevent sticking.
- Pour in 4-5 cups of vegetable broth and bring the mixture to a gentle simmer. The broth will help create a smooth, rich consistency.
- Add the stale bread cubes to the pot, stirring gently to help them absorb the liquid and break down. Continue cooking for 15-20 minutes, stirring periodically.
- Season the soup with salt and freshly ground black pepper to taste. The consistency should be thick and porridge-like.
- Remove from heat and let the soup rest for 5 minutes. Tear fresh basil leaves and sprinkle over the top.
- Drizzle additional extra virgin olive oil over the soup before serving. Serve warm in individual bowls.
Tips
- Use truly stale, day-old bread for the most authentic texture - the drier, the better!
- Choose ripe, flavorful tomatoes for the most vibrant taste.
- Don't rush the sautéing of onions and garlic - slow cooking develops deeper flavors.
- Stir gently when adding bread to maintain some texture.
- For extra richness, use a high-quality extra virgin olive oil.
- Let the soup rest for a few minutes before serving to allow flavors to meld.
- Fresh basil is non-negotiable - it adds that quintessential Italian touch!
- Serve with a drizzle of olive oil and extra basil leaves for a restaurant-quality presentation.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
