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Pappa al Pomodoro: Italian Bread and Tomato Soup Recipe

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4.2 from 13 reviews

Pappa al Pomodoro is a classic Tuscan bread and tomato soup known for its rich, comforting texture and vibrant flavors. Made with ciabatta bread, San Marzano tomatoes, garlic, onions, and fresh basil, this rustic Italian soup is a hearty, thick porridge-like dish perfect for any season. The bread soaks up the flavorful broth and tomato juices, resulting in a luscious and satisfying meal that's simple yet deeply flavorful.

Ingredients

Soup Ingredients

  • 6 ounces ciabatta bread (plus more for garnish, about 1/2 large loaf)
  • Extra virgin olive oil (for drizzling and cooking, about 4 tablespoons total)
  • 1/2 teaspoon red pepper flakes
  • 4 garlic cloves, thinly sliced
  • 1 small yellow onion, finely chopped
  • 1 (28-ounce) can whole San Marzano tomatoes
  • 4 sprigs fresh basil (plus chopped basil leaves for garnish)
  • 2 to 3 cups vegetable broth or chicken broth, warmed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the ciabatta. Slice the ciabatta bread in half lengthwise and tear the center into small pieces by hand or cut into 1-inch cubes. If the bread is not very dry or stale, spread the pieces on a sheet pan, drizzle with olive oil, and toss to coat evenly. Broil on high for about 2 minutes until golden and toasted. Set aside.
  2. Sauté the vegetables. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the red pepper flakes and reduce heat to medium-low. Add the sliced garlic and finely chopped onions and cook gently, stirring occasionally, until the mixture turns lightly golden but does not brown, about 10 to 15 minutes.
  3. Add the tomatoes. Using your hands, remove the whole San Marzano tomatoes from the can and crush them into large rustic chunks directly over the saucepan. Pour in the tomato juices from the can and add the fresh basil sprigs. Increase heat to high and bring the mixture to a simmer.
  4. Simmer the soup. Once simmering, stir in the toasted bread pieces and 2 cups of warmed broth. Reduce heat to medium-low and let simmer, stirring occasionally. Add more broth if necessary to maintain a thick, porridge-like consistency. Continue cooking until the bread is very soft and the soup is thick, about 20 to 30 minutes.
  5. Finish and serve. Remove the basil sprigs from the soup. Taste and season with kosher salt and freshly ground black pepper as desired. Ladle the soup into bowls, drizzle generously with extra virgin olive oil, and garnish with chopped fresh basil and some torn toasted bread pieces. Serve warm.

Notes

  • For a vegetarian option, use vegetable broth; for a non-vegetarian but flavorful version, chicken broth can be used.
  • If ciabatta is very stale, toasting may not be necessary; simply add it directly to the soup.
  • Adjust the quantity of broth depending on desired thickness; the soup should have a thick, porridge-like texture.
  • San Marzano tomatoes are preferred for their sweetness and low acidity, but any high-quality peeled tomatoes can work.
  • This soup is traditionally served at room temperature or warm; it can also be enjoyed chilled in warmer months.
  • Extra drizzle of olive oil at the end enriches the flavor and adds a silky texture.

Find it online: https://dishcooks.com/pappa-al-pomodoro-italian-bread-and-tomato-soup-recipe/