Pappa al Pomodoro (Tuscan Tomato and Bread Soup)
A Tuscan tomato and bread soup that earns its credentials, with ripe tomatoes slow-cooked until they collapse, thickened with a purée of crusty bread and olive oil. Serve warm or at room temperature with fresh basil.
Ingredients
- 4 cups cubed crusty bread
- ⅔ cup (160 ml) water
- 6 tablespoons (90 ml) extra-virgin olive oil
- 2 garlic cloves, peeled and smashed with blade of a knife
- Kosher salt
- 1 cup finely chopped onion
- 3 pounds (1.35 kg) fresh ripe tomatoes, peeled and chopped (about 4 cups) *see note below for how to peel or 2 28-ounce cans whole tomatoes
- 2 teaspoons sugar
- Freshly ground black pepper
- Handful fresh basil leaves torn or roughly chopped
Instructions
- Put 2 cups of the bread cubes in a blender or food processor along with ⅔ cup water, ¼ cup olive oil, 2 garlic cloves, peeled and smashed with blade of a knife, and ½ teaspoon salt. Blend to form a smooth paste.
- Heat 2 tablespoons olive oil in a large pot and place over medium-low heat. Add 1 cup finely chopped onion and cook until onion is very soft, but not browned, 8-10 minutes.
- Add 3 pounds fresh ripe tomatoes, peeled and chopped (about 4 cups) *see note below for how to peel, 2 teaspoons sugar, 1 teaspoon salt and black pepper to taste. Turn the heat to medium and bring to a simmer. Cover the pot and continue cooking the tomatoes until they become very soft, about 25 minutes. Using a wooden spoon, mash the tomatoes into a coarse puree.
- Add the bread mixture to the tomatoes and stir. If the soup seems very thick, add a little bit more water to thin it out. The texture should be dense and creamy, but still spoonable. Cook for a few minutes, then remove from the heat.
- Drizzle olive oil over the remaining bread cubes. Put them in a skillet over medium-high heat and toast until golden and crisp, stirring them around, for about 5 minutes.
- Taste the soup and season with additional salt and pepper. Garnish with the toasted bread,basil leaves an a swirl of olive oil. Serve warm or at room temperature.
Video
Notes
To peel tomatoes: Fill a 4 or 5 quart pot halfway with water and bring to a boil. Drop in the tomatoes and cook 2-3 minutes. Drain and rinse with cold water. Use a small sharp knife to slit the skins on the bottom of tomatoes, then slip off the skins. Roughly chop and transfer to a bowl, along with any juice they exude.
- Peeling the tomatoes is mostly for looks and texture. Go ahead and skip the blanching step and peeling if you enjoy the texture of the whole tomato.
- If you'd rather not haul out your blender or don't have one, you can combine the bread cubes, water, olive oil, garlic and salt in a large bowl and let sit for 30 minutes until the liquid is absorbed and the bread is soft. Mash with a wooden spoon or potato masher — it doesn't need to be absolutely smooth.
Nutrition
Calories: 158kcalCarbohydrates: 31gProtein: 6gFat: 2gSodium: 208mgFiber: 5gSugar: 11g
