Tomato and bread soup (Pappa al Pomodoro)
Pappa al pomodoro is a thick Tuscan bread soup typically prepared with fresh tomatoes, bread, olive oil, garlic & basil. It is usually made with stale or leftover bread. This dish can be served hot, room temperature, or chilled.
Prep:
10
mins
Cook:
10
mins
Gluten Free
High Fibre
Healthy
Ingredients
2 Tbsp of olive oil, plus extra for drizzling
1/2 large onion, finely diced
2 garlic cloves, finely chopped
1 pinch of chilli flakes (optional)
2 sprigs of basil
150g of stale bread, crusts removed, torn into chunks
200g of tinned tomatoes
1 tsp sugar
300ml of vegetable stock
Salt
Pepper
Method
- In a large saucepan, heat 2 tablespoons olive oil over medium heat until shimmering. Add red pepper flakes and garlic and cook, stirring, until garlic just begins to turn golden. Add onion and cook, stirring, just until softened, about 5 minutes.
- Add tomatoes, and basil sprigs. Bring to a simmer.
- Stir in bread. Ladle stock on top, stirring to combine. Simmer bread, adding more stock as needed, until bread is completely softened and soup has thickened to a porridge-like consistency, about 25 minutes.
- Season with salt and pepper. Discard basil sprigs.
- Spoon into bowls, drizzle with olive oil, and add black pepper on top. Garnish with basil leaves and serve.
