Tuscan Tomato and Bread Soup (pappa al pomodoro)
 
Prep time
Cook time
Total time
 
A traditional Italian tomato soup made with fresh, red, sun-ripened tomatoes and thickened with the addition of chunks of hearty, day-old bread!
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 4
Ingredients
  • 6 oz. day-old country bread, cut into small pieces (about 2 cups)
  • 2 lbs. sun-ripened juicy, seasonal tomatoes, peeled and chopped
  • 5 TBSP. extra virgin olive oil
  • 1 large red onion, finely chopped (or, 1½ medium onion)
  • 1 med. carrot, diced
  • 4 whole large, garlic cloves, minced (about 4 tsp.)
  • ¼ tsp. crushed pepper flakes (less if you do not like a little heat)
  • 3-4 TBSP. tomato paste
  • 1¼ tsp. salt (divided)
  • 2½ cups of hot water (or, good quality vegetable stock)
  • ¾ cup fresh basil leaves, torn
  • ½ cup Parmesan cheese, grated, divided
  • Toppings:
  • -- toasted bread cubes, about a cup
  • -- extra fresh basil leaves
  • -- generous drizzle of extra virgin olive oil
Instructions
  1. Prepare the bread. Cut the bread into small pieces and leave it on the countertop for a couple of hours to dry a bit.
  2. Prepare the tomatoes. Score each tomato at its base and plunge it into boiling water for about 1 minute. Remove from the water with a slotted spoon and place into a bowl of ice cold water. This will help cool the tomatoes and make it easier to peel their skins. This extra step of peeling the tomatoes will make the texture of the soup much more velvety. Cut the peeled tomatoes in half, place them in a bowl and then crush them with your hands; this will give them a great texture. You should have 3 cups of peeled, crushed tomatoes.
  3. Cook the vegetables. Heat the olive oil in a large pot over medium heat. Sauté the onion and the carrot with ¼ tsp. salt for ten minutes, stirring frequently. Add the garlic and the hot pepper flakes and cook for two minutes more, or, until fragrant and the vegetables are lightly browned and tender. Stir in the tomato paste and cook for another two minutes to caramelize it. (Do not rush the caramelization process). Next, add the tomatoes. Season the soup with the rest of the salt, as needed. If the tomatoes are still very chunky, crush them a bit using the back of a wooden spoon, and stir again.
  4. Simmer the soup. Add the hot water and then the bread pieces to the pot and stir to incorporate. Partially cover with a lid and cook gently for about 30 minutes. Add the basil leaves, torn into bits. Cook for 15 more minutes, or, until the tomatoes fall apart and collapse into the sauce. Taste and adjust the seasoning as necessary. The soup should be dense, but not mushy with a custardy consistency; almost like a porridge.
  5. Toast the bread cubes. While the soup is simmering, toast some extra bread cubes for the topping. In a small bowl, toss the bread with some olive oil, season with salt, place in a small sheet pan and toast in a 375°F oven for about 10 minutes. You can also do this in a small skillet.
  6. Blend in the bread. When the soup is ready, use a wire whisk to beat everything until the bread is broken up. (Note: using a whisk, instead of a blender, is the traditional method for making the soup and is key to this soup's consistency and body.)
  7. Rest the soup. Remove from the heat, stir in most of the Parmesan cheese, reserving some for serving. Taste the soup for seasoning. Set aside for 15 minutes to allow the flavors to develop.
  8. Serve. You can serve the soup warm (but not hot), or even at room temperature. Ladle some soup into bowls, drizzle generously with extra virgin olive oil, garnish with toasted bread chunks, torn basil leaves and a sprinkle of the reserved Parmesan cheese. Enjoy!
Notes
-- Even though traditionally this soup is made with day-old bread, I have tried it also with fresh, good, hearty ciabatta bread that I dried briefly, by cutting it and leaving out for a couple of hours, and it worked just as well. Actually, this way the bread softens faster in the sauce and the soup cooks quicker. If the crust is soft and not too hard, I usually do not bother removing it.

-- This soup is better when it is made one day ahead and then reheated gently. This traditional Tuscan dish is a beloved supper for very young children and for the elderly in Italy, given its tenderness.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/tuscan-tomato-and-bread-soup-pappa-al-pomodoro/