Prepare to embark on a culinary journey that will transport you straight to the rustic kitchens of Tuscany with this incredible Pappa al Pomodoro - a soul-warming Italian tomato soup that turns humble ingredients into pure magic! This isn't just another soup recipe; it's a delicious transformation where roasted tomatoes and stale bread come together in a symphony of flavors that will make your taste buds dance with delight. Get ready to learn how a few simple ingredients can create an extraordinary dining experience that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 3 lbs ripe tomatoes
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups stale bread, torn
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will prepare the oven for roasting the tomatoes.
- Wash the ripe tomatoes thoroughly. Cut them in half and remove the stems. Place them cut-side up on a baking sheet.
- Drizzle the tomatoes with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss the tomatoes gently to coat them evenly.
- Roast the tomatoes in the preheated oven for about 25-30 minutes, or until they are soft and slightly caramelized. This enhances their natural sweetness.
- While the tomatoes are roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Once the tomatoes are roasted, remove them from the oven and let them cool slightly. Then, add the roasted tomatoes (including any juices on the baking sheet) to the pot with the onions and garlic.
- Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes to meld the flavors together.
- Add the torn stale bread to the pot. Stir well to incorporate the bread into the soup. The bread will help thicken the soup as it absorbs the liquid.
- Continue to simmer the soup for an additional 10-15 minutes, stirring occasionally, until the bread has fully softened and the soup has thickened to your desired consistency.
- Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and leave the rest as is.
- Season the soup with additional salt and pepper to taste. If desired, you can add a splash of water or broth if the soup is too thick.
- Serve the soup hot, garnished with fresh basil leaves. A drizzle of olive oil on top can add extra flavor and richness.
Tips
- Choose ripe, in-season tomatoes for the most intense flavor. The better your tomatoes, the more delicious your soup will be.
- Don't discard stale bread - it's the secret weapon in this recipe! Slightly dry bread absorbs flavors beautifully and creates a luxurious texture.
- Roasting tomatoes intensifies their natural sweetness and adds a deeper, more complex flavor profile to the soup.
- Use an immersion blender for easy blending, but if you prefer a chunkier texture, blend only half the soup.
- Fresh basil isn't just a garnish - it adds a bright, aromatic finish that elevates the entire dish.
- For extra richness, consider adding a splash of good quality extra virgin olive oil just before serving.
- This soup tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 5g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
