Pappa al Pomodoro - Tuscan Tomato and Bread Soup

Ingredients

• 500g (4 cups) ripe tomatoes, peeled and chopped 500g (4 cups) ripe tomatoes, peeled and chopped
• 200g (7 oz) stale bread, preferably Tuscan bread, cut into cubes 200g (7 oz) stale bread, preferably Tuscan bread, cut into cubes
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup extra virgin olive oil, plus extra for drizzling 1/4 cup extra virgin olive oil, plus extra for drizzling
• 1 handful of fresh basil leaves, torn 1 handful of fresh basil leaves, torn
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 15g (2g saturated)
• Carbohydrates: 40g (8g sugars)
• Protein: 8g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
2. 2.
   Add the chopped tomatoes to the pot and season with salt and pepper. Cook for about 10 minutes, until the tomatoes have softened and released their juices.
3. 3.
   Add the bread cubes to the pot and stir well to combine. Allow the bread to soak in the tomato broth for about 5 minutes, until it becomes soft and mushy.
4. 4.
   Using a wooden spoon or immersion blender, gently mash the bread and tomatoes together to create a thick and creamy consistency. If desired, you can blend the soup until smooth.
5. 5.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together. Adjust the seasoning if needed.
6. 6.
   Remove the pot from heat and stir in the torn basil leaves. Let the soup rest for a few minutes to allow the flavors to develop.
7. 7.
   Serve the Pappa al Pomodoro hot, drizzled with extra virgin olive oil and garnished with fresh basil leaves.

Treat your ingredients with care...

• Bread — It is best to use stale bread as it absorbs the flavors of the soup better. If you don't have stale bread, you can lightly toast fresh bread in the oven before using it in the recipe.

Tips & Tricks

• For a twist, you can add a pinch of red pepper flakes to the soup to give it a subtle kick.
• If you prefer a smoother texture, you can blend the soup until creamy.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.

Serving advice

Serve the Pappa al Pomodoro as a main course accompanied by a fresh green salad and crusty bread. It can also be served as an appetizer or starter before a traditional Italian meal.

Presentation advice

Garnish each bowl of Pappa al Pomodoro with a drizzle of extra virgin olive oil and a few fresh basil leaves. Serve it in rustic bowls or soup plates to enhance the traditional Tuscan feel.