Pappa al Pomodoro
Pappa al Pomodoro is a traditional Tuscan soup made with tomatoes, bread, and olive oil. It's a comforting and easy-to-make soup that's perfect for a quick lunch or dinner.
Ingredients
- 1 lb. Fresh Plum Tomatoes peeled, seeded and diced
- 1/2 Yellow Onion diced
- 3 Garlic Cloves sliced
- 2 cups Chicken Broth
- 1/4 cup Extra Virgin Olive Oil
- 1/2 tsp. Salt
- 1/4 tsp. Black Pepper
- 2 cups Stale Bread cut in small cubes, I used baguette
- 5 Basil Leaves chopped
- 1/2 cup Parmigiano-Reggiano Cheese grated
Instructions
- Fill a medium-sized saucepan with water and bring it to a boil. Once the water is boiling, carefully place the tomatoes in the saucepan. Boil the tomatoes for 1 minute. Remove the tomatoes from the saucepan and place in a bowl of ice water. Let the tomatoes sit in the ice water for a minute or two. Gently squeeze each tomato or use a knife to remove the skin. It should come off easily. Cut the tomatoes in half, remove seeds and then dice.
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the tomatoes, broth, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and let simmer for 20 minutes.
- Stir in the bread cubes, and let the soup simmer for another 10 minutes, or until the bread is soft and has thickened the soup.
- Stir in the basil and grated cheese.
- Garnish with additional cheese, fresh basil or a drizzle of olive oil. Serve hot.
Video
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