Pappa al Pomodoro (Italian Bread and Tomato Soup)
Servings: 4 servings
Calories:
This isn’t your childhood Campbell’s tomato soup. Pappa al Pomodoro was particularly popular in the 19th and early 20th centuries. It was romanticized in Italian literature and music as a symbol of rustic, genuine Tuscan cooking.
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Equipment
- 1 Medium Stick Pot
Ingredients
- 1 28 ounce can (240g) San Marzano whole tomatoes in juice, or high-quality variety
- 3 cups (720g) vegetable broth
- 1 cup (160g) finely chopped onions
- 1 cup (100g) stale sour dough bread, crusts removed, torn into chunks
- 1 teaspoon agave to taste
- 1 small can of tomato paste
- 4 sprigs fresh basil plus chopped basil leaves for garnish
- ½ teaspoon salt to taste
- ½ teaspoon pepper to taste
- ¼ teaspoon chili flake
Instructions
- Heat a large saucepan and dry sauté the onion with salt, pepper, and chili flakes on a low heat for 5 minutes or until very soft but without color.
- Strain the canned tomatoes over a bowl, reserving the juice. Add the tomatoes to the pan and cook until thick and most of the liquid has evaporated. Constantly stir, breaking up the tomatoes. This step will help you get a deeper flavor from your tinned tomatoes.
- Add in the reserved tomato juice, basil, agave, tomato paste, vegetable stock, and bread. Cook for 20 more minutes, stirring regularly to help break down the bread.
- Season with salt and pepper to taste.
- Serve warm or chilled with torn basil.