Tuscan Tomato and Bread Soup - Pappa al Pomodoro Recipe

Name: Tuscan Tomato and Bread Soup - Pappa al Pomodoro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra virgin olive oil, plus high quality finishing oil, for garnish; 1 large red onion, diced; Kosher salt; Pinch crushed red pepper flakes; 3 garlic cloves, smashed and finely chopped; 1 cup white wine; 2 pounds ripe summer tomatoes, diced; 10 basil leaves, half whole and half cut into chiffonade; 2 cups tomato juice; 2 cups day-old Italian bread, crusts removed and cubed; 1/2 cup grated Parmigiano-Reggiano

Servings: persons

Extra virgin olive oil, plus high quality finishing oil, for garnish
1 large red onion, diced
Kosher salt
Pinch crushed red pepper flakes
3 garlic cloves, smashed and finely chopped
1 cup white wine
2 pounds ripe summer tomatoes, diced
10 basil leaves, half whole and half cut into chiffonade
2 cups tomato juice
2 cups day-old Italian bread, crusts removed and cubed
1/2 cup grated Parmigiano-Reggiano

1
Coat a large wide pot with olive oil over medium heat and add the onions.
2
Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes.
3
Toss in the garlic and cook for 2 to 3 more minutes.
4
Add the wine and cook until it has reduced by half.
5
Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes.
6
Toss in the whole basil leaves.
7
Working in batches, carefully puree the tomatoes in a blender*.
8
Return the tomato puree to the pot and add the tomato juice and the bread.
9
Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes.
10
Taste the soup and adjust the seasoning, if needed.
11
Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.

282

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.

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

You need 11 ingredients. The key ingredients include: Extra virgin olive oil, plus high quality finishing oil, for garnish, 1 large red onion, diced, Kosher salt, Pinch crushed red pepper flakes, and more.

Yes, Tuscan Tomato and Bread Soup - Pappa al Pomodoro 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.

Tuscan Tomato and Bread Soup - Pappa al Pomodoro

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