Tomato And Bread Soup (Pappa Col Pomodoro) - Toscana, Primo (First Course) Recipe

Name: Tomato And Bread Soup (Pappa Col Pomodoro) - Toscana, Primo (First Course)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 70 milliliters extra virgin olive oil, best quality plus extra for drizzling; 3 cloves of garlic, smashed or finely chopped if you like more garlic flavour; 1 onion, skinned, stem removed, and finely chopped; 20 grams Italian flat leaf parsley, leaves removed, washed, dried, and finely chopped; 30 grams basil, leaves picked, washed, dried, and finely sliced; 1.3 kilos very ripe tomatoes, the best tasting you can find- skinned, seeded, and chopped into 3 cm cubes; 180 grams of stale whole wheat bread, crusts removed and cut or broken into smaller pieces (can toast on a low temperature fresh bread until dry); 1 liter chicken broth or vegetable broth; sea salt; Freshly ground black pepper

Servings: persons

70 milliliters extra virgin olive oil, best quality plus extra for drizzling
3 cloves of garlic, smashed or finely chopped if you like more garlic flavour
1 onion, skinned, stem removed, and finely chopped
20 grams Italian flat leaf parsley, leaves removed, washed, dried, and finely chopped
30 grams basil, leaves picked, washed, dried, and finely sliced
1.3 kilos very ripe tomatoes, the best tasting you can find- skinned, seeded, and chopped into 3 cm cubes
180 grams of stale whole wheat bread, crusts removed and cut or broken into smaller pieces (can toast on a low temperature fresh bread until dry)
1 liter chicken broth or vegetable broth
sea salt
Freshly ground black pepper

1
["In a pot over low heat, heat the olive oil with the garlic, onion, parsley, and 20 grams of the basil.", "Cook until they are soft, about 10 minutes.", "Add the tomatoes and salt and pepper to taste.", "Cook for 45 minutes reducing the heat to low and using a wooden spoon to stir and break up the tomatoes.", "Add the bread and the broth.", "Bring the mixture to a boil, stir and then turn off the heat and allow to sit for 1 hour. If you don't like a stronger garlic flavour and have put smashed garlic cloves in, then remove them now and discard them. Before serving, either put the soup through a food mill. If you are lazy like me then use a hand-blender to puree the soup being careful not to puree it too finely and finish some of it by smashing any chunks with the back of a wooden spoon.", "The consistency should be like a thick porridge. Reheat the soup and adjust the salt and pepper as needed. Portion the soup into 6 serving bowls and drizzle with good extra-virgin olive oil, sprinkle the remaining 1/3 of the basil over top, and grind some fresh black pepper over top and serve. My children also like to sprinkle Parmigiano-Reggiano cheese over the top as well. This dish can be served hot or cold.", "NOTES
2
If you cannot find nice tomatoes, then buy cherry tomatoes, wash, put on a roasting tray with 60 mls of extra virgin olive oil and 6 peeled garlic cloves. Put in a 180 C oven for 30 minutes until the skins have wrinkled and the juices have concentrated. Allow to cool, remove the skins and the garlic and discard. Now use the tomatoes as per the recipe above.
3
Do not use the store bought white bread which is pre-sliced and comes in a bag. To test the bread, soak stale bread for 10 minutes in water and then squeeze the water out. If the bread can be shredded easily and flakes apart it is the right kind of bread. If it turns into dough balls, then it is not."]

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 70 milliliters extra virgin olive oil, best quality plus extra for drizzling, 3 cloves of garlic, smashed or finely chopped if you like more garlic flavour, 1 onion, skinned, stem removed, and finely chopped, 20 grams Italian flat leaf parsley, leaves removed, washed, dried, and finely chopped, and more.

Yes, Tomato And Bread Soup (Pappa Col Pomodoro) - Toscana, Primo (First Course) falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato And Bread Soup (Pappa Col Pomodoro) - Toscana, Primo (First Course)

How did you like this recipe?

Frequently Asked Questions