Pappa al Pomodoro (Tuscan Bread and Tomato Soup)
A recipe for Pappa al Pomodoro (Tuscan Bread and Tomato Soup)! Leftover bread is paired with tomatoes, garlic, and basil for a refreshing summer soup.
Servings 4 Servings
Ingredients
- 8 ounces (227 grams) stale Tuscan country bread cut into 1/2 inch (1.25 centimeter) slices with the crust removed
- 1 1/2 pounds (680 grams) ripe tomatoes
- 2 tablespoons (30 milliliters) olive oil plus more for drizzling
- 1 onion peeled and finely diced
- 3 cloves garlic peeled and minced
- 4 cups (1 liter) chicken stock
- salt and freshly ground black pepper to taste
- 1/4 cup (6 grams) fresh basil torn or chopped, plus more for garnish
Instructions
- Preheat oven to 350˚F (180˚C).
- Place the bread slices on large baking sheet and bake just long enough to dry the bread, but not chang the color. Break the slices into small pieces.
- Bring a large pot of water to a boil. Place a large bowl of ice water nearby.
- Cut a small "X" on the bottom of each tomato.
- Carefully place the tomatoes in the boiling water and cook just until the skin starts to separate, 30 seconds to one minute.
- Immediately transfer to the ice water and set aside until cool enough to handle.
- Once cool, peel off the skins and dice the tomatoes.
- In a large pot, drizzle the olive oil over medium heat.
- Add the onion and cook just until softened, stirring occasionally.
- Stir in the garlic and cook until fragrant, 30 seconds to 1 minute.
- Add the diced tomatoes and any juice.
- Once they start to break down, pour in the chicken stock. Season to taste with salt and pepper.
- Bring the mixture to a boil, then reduce heat to a simmer and cook for 30 minutes, stirring occasionally, until the liquid starts to reduce.
- Remove the pot from heat.
- Stir in the torn pieces of dry bread and basil, then set aside for 20 minutes.
- Stir to break up the soaked pieces of bread and blend slightly into the soup. Adjust seasoning to taste.
- Serve warm, drizzling the top of each bowl with a little more olive oil if desired.