Tuscan Tomato Basil Soup (Pappa al Pomodoro)
Serves 425 mins prep70 mins cook
Pappa al Pomodoro! A fresh, easy recipe for homemade Tuscan tomato soup, using ripe tomatoes, basil and crusty bread. Simple and so delicious!
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What you need
Instructions
0 Put 2 cups of the bread cubes in a blender or food processor along with the water, ¼ cup olive oil, garlic and ½ teaspoon salt. Blend to form a smooth paste. 1 Heat 2 tablespoons olive oil in a large pot and place over medium-low heat. Add the onion and cook until onion is very soft, but not browned, 8-10 minutes. 2 Add tomatoes, sugar, 1 teaspoon salt and black pepper to taste. Turn the heat to medium and bring to a simmer. Cover the pot and continue cooking the tomatoes until they become very soft, about 25 minutes. Using a wooden spoon, mash the tomatoes into a coarse puree. 3 Add the bread mixture to the tomatoes and stir. If the soup seems very thick, add a little bit more water to thin it out. The texture should be dense and creamy, but still spoonable. Cook for a few minutes, then remove from the heat. 4 Drizzle olive oil over the remaining bread cubes. Put them in a skillet over medium-high heat and toast until golden and crisp, stirring them around, for about 5 minutes. 5 Taste the soup and season with additional salt and pepper. Garnish with the toasted bread, basil leaves an a swirl of olive oil. Serve warm or at room temperature.View original recipe