Pappa Al Pomodoro Tuscan Bread Soup
Pappa Al Pomodoro Tuscan Bread Soup | A delicious, rich, thick Italian soup you can enjoy year-round. Put your stale bread and fresh tomatoes to good use. Perfect for summer gardens that are bursting with tomatoes. Serve this Pappa Al Pomodoro Tuscan Bread Soup hot, at room temperature, or chilled.
This hearty Tuscan soup is thickened by adding chunks of bread. There are many ways to thicken soup; this is my favorite! We typically add pasta to soup, but then the pasta usually soaks up the broth. Adding bread keeps the soup the same thickness until it’s finished.
While traditional Pappa Al Pomodoro Soup is made with fresh garden tomatoes, this version lets you make it year-round. Purchase canned plum tomatoes. Either pour the canned tomatoes into a food processor and blend them, or cook them in the soup and mash them with a potato masher (this is how I prepared them). Either way, it’s delicious and adds great texture to your thick, rich bread soup!
Buy an extra loaf of ciabatta or, better yet, make the croutons from stale bread. Cut bread into chunks (4 cups) and drizzle 3 tablespoons olive oil over the chunks. Mix together 1/2 teaspoon dried basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle on bread, toss to coat. TIP: Toss until the bread is completely coated with oil and spices. Bake at 375° until toasted (about 20 to 25 minutes).
BONUS IDEA!
Instead of dried basil. Add fresh along with little bits of pancetta to the croutons. The basil leaves will turn dark and crisp. Another yummy layer of flavor!
Another great way to use up some of your garden tomatoes is pizza! Click here to see my favorite—->>>>GRILLED BRUSCHETTA PIZZA. Click here for more pizza recipes—->>>>PIZZA.
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Pappa Al Pomodoro Tuscan Bread Soup
A delicious rich thick Italian soup that can be enjoyed year round. Put your stale bread and fresh tomatoes to good use. Perfect for summer gardens that are bursting with tomatoes.
Ingredients
For the Bread Soup
- 1/2 cup olive oil
- 2 cups white onion, chopped
- 1 cup carrots, peeled and chopped (about 3 carrots)
- 1 fennel bulb, trimmed, cored and medium diced
- 4 cloves garlic, minced
- 3 cups diced ciabatta cubes
- 2 (28 ounce) cans whole plum tomatoes
- 4 cups chicken stock
- 1/2 cup red wine
- 1 cup fresh basil leaves, chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- optional freshly grated Parmesan cheese
For the Croutons
- 4 cups diced ciabatta bread
- 3 tablespoons olive oil
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
For the Bread Soup:
Add oil, onion, carrots, fennel and garlic to a large stock pot. Cook over medium low heat for 10 minutes, until tender. Add the bread cubes and cook 5 more minutes. Add tomatoes, chicken stock, red wine, basil, salt and pepper to the pot. Bring soup to a boil, lower heat and simmer partially covered for 45 minutes. Using a potato masher, smash the tomatoes and bread. Serve in big bowls with a few homemade croutons sprinkled on top and freshly grated Parmesan cheese.
For the Croutons:
Preheat oven to 375°. Add bread cubes to a baking pan, drizzle oil over bread. In a small bowl combine the basil, salt and pepper. Sprinkle over bread. Toss bread in seasonings and oil to coat. Bake 20 to 25 minutes or until toasted.
I made a half recipe of the soup. I completely LOVE it! The basil gives the soup such a ‘fresh from the garden’ taste. I also liked the taste of fennel instead of using celery. I learned that fennel is also called anise.
I’m glad you enjoyed this soup Marie. I love it too!