Tuscan Tomato Soup with Bread (Pappa al Pomodoro)

A very simple soup made from basic homemade ingredients, enriched with good olive oil and basil. The recipe originates from Tuscany, where it is served as a warm or cold appetizer. As with all simple Italian dishes, this soup is best when made with quality ingredients, making it an excellent choice during the season of homegrown, sun-ripened tomatoes. The soup also cleverly uses stale bread, killing two birds with one stone.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 53 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 50 ml Oil, olive

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 1 kg Tomato, red

  • 800 ml Soup base, chicken, cube

  • 200 g Bread, wheat

  • pieces Salt, table

  • 20 g Basil, fresh

Steps

  1. Wash the tomatoes and make a cross-shaped incision on the rounded part. Submerge them in a pot of boiling water for 30-60 seconds. Blanch the tomatoes, cool them, then peel and optionally remove the seeds. Cut the peeled tomatoes into pieces.

  2. Peel the onion and garlic, then finely chop them. Cut the basil into strips (you can also chop it). Remove the crust from the stale bread and cut or tear it into pieces.

  3. Pour olive oil into a pot and heat it over moderate heat. Add the chopped onion and garlic and sauté them for 10-12 minutes, stirring occasionally, until the onion softens and becomes translucent.

  4. Add the tomatoes, salt, and pepper. Mix well, cover the pot, and let the tomatoes simmer on low heat for about half an hour. Stir frequently to prevent sticking. The tomatoes will dissolve and thicken during this time.

  5. Add the broth to the pot. Mix well and wait for the soup to boil, then taste and adjust the seasoning with more salt and/or pepper if needed. Let it boil for 10 minutes, then add the stale bread and basil. Remove from heat, cover the pot, and let the soup rest for 10 minutes before serving (you can also serve it cold or at room temperature). If the bread has absorbed too much liquid, add a bit more broth.

  6. Serve the prepared soup in deep bowls and drizzle with a bit of quality olive oil. Optionally, add some fresh basil.

Nutrition Information (Per 100g)

  • Calories: 58.35 kcal
  • Fat: 0.44 g
    • Saturated Fat: 0 g
  • Carbohydrates: 10.23 g
    • Sugars: 2.52 g
  • Protein: 1.63 g
  • Fiber: 1.26 g