Best 6 Pappa Al Pomodoro Italian Bread And Tomato Soup Recipes

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Prepare to embark on a culinary journey to the heart of Tuscany, where the rustic flavors of pappa al pomodoro, an Italian bread and tomato soup, await. This traditional dish, passed down through generations, captures the essence of Italian cuisine with its simple yet rich ingredients and heartwarming flavors. As you gather around the table with loved ones, let the aroma of fresh tomatoes, fragrant basil, and crusty Tuscan bread fill the air, transporting you to the sun-soaked fields of Italy.

Here are our top 6 tried and tested recipes!

TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO



Tuscan Tomato and Bread Soup - Pappa al Pomodoro image

Provided by Anne Burrell

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

Extra virgin olive oil, plus high quality finishing oil, for garnish
1 large red onion, diced
Kosher salt
Pinch crushed red pepper flakes
3 garlic cloves, smashed and finely chopped
1 cup white wine
2 pounds ripe summer tomatoes, diced
10 basil leaves, half whole and half cut into chiffonade
2 cups tomato juice
2 cups day-old Italian bread, crusts removed and cubed
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
  • Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
  • Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.

Nutrition Facts : Calories 314 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 731 milligrams, Carbohydrate 39 grams, Fiber 5 grams, Protein 11 grams, Sugar 10 grams

TUSCAN BREAD AND TOMATO SOUP (PAPPA AL POMODORO)



Tuscan Bread and Tomato Soup (Pappa al Pomodoro) image

Pappa means pap, which is what this soup is. If you ever needed proof that stale bread needn't go to waste, this soup is it. And this stale bread recipe can be made with canned tomatoes, so you can make it throughout the year. When the weather is hot, you can serve this at room temperature.

Provided by Martha Rose Shulman

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 12

1 pound stale country bread
2 tablespoons extra virgin olive oil
1 small onion, chopped
2 to 3 garlic cloves (to taste), minced
1 1/2 pounds ripe tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can, with juice
1 tablespoon tomato paste
Pinch of sugar
Pinch of sugar
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground pepper
4 cups water
2 to 3 tablespoons slivered fresh basil

Steps:

  • If your bread is too hard to cut, douse it with water first. Then remove the crusts and cut into cubes. You should have about 7 cups.
  • Heat the oil in a large, heavy soup pot over medium-low heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for about a minute, until fragrant. Add the tomatoes, tomato paste, sugar, red pepper flakes, and salt and pepper, and cook, stirring occasionally, until the tomatoes have cooked down, about 10 minutes. Taste and adjust seasoning.
  • Stir the bread cubes into the tomatoes. Add the water, half the basil, and about 1 teaspoon salt. Bring to a simmer and simmer, stirring and mashing the bread, for about 10 minutes, until the soup is thick, like oatmeal. Stir in the remaining basil, taste and adjust seasoning. Serve hot, warm, or room temperature.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 903 milligrams, Sugar 9 grams, TransFat 0 grams

PAPPA AL POMODORO (TOMATO BREAD SOUP)



Pappa al Pomodoro (Tomato Bread Soup) image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 10

9 ounces Tuscan bread (preferably a day or two old)
1 quart water (to soak bread)
3 1/2 ounces olive oil, plus extra for drizzling
17 1/2 ounces very ripe large tomatoes, cubed
1 carrot, finely minced
1 large white onion, finely minced
1 celery stalk, minced finely
1/4 cup parsley, chopped
20 fresh basil leaves, chiffonade
1 cup warm water (for cooking)

Steps:

  • Place the bread in 1 quart of water until thoroughly soaked. Drain and squeeze out as much water as possible. Set aside.
  • Heat the olive oil in a skillet and add tomatoes, carrot, onion, celery, parsley, and basil. Let simmer for a few minutes. Crumble the bread into the skillet, stirring frequently. Add 1 cup of water and let simmer about 25 minutes. Drizzle with olive oil before serving.

TUSCAN TOMATO SOUP (PAPPA AL POMODORO)



Tuscan Tomato Soup (Pappa al Pomodoro) image

Known in Tuscany and all over Italy as Pappa al pomodoro, this thick soup is made with tomatoes, Parmesan, and day-old bread. You can use this soup as base for a more gourmet dish, adding grilled fish or prawns on top.

Provided by Allrecipes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
4 cups passata (crushed tomatoes)
2 tablespoons milk
salt
1 onion, peeled
1 carrot
1 stalk celery
4 cups water
8 cups stale Italian bread, crumbled
1 ¼ cups grated Parmesan cheese
1 tablespoon extra-virgin olive oil, divided
2 tablespoons Parmesan cheese, shaved
5 leaves chopped fresh basil

Steps:

  • Heat 3 tablespoons olive oil in a large saucepan over medium heat; add chopped onion, chopped carrot, and chopped celery. Cook until softened, stirring often, about 15 minutes. Stir in tomato passata and milk. Season with salt, cover and simmer tomato sauce until flavors are well combined, 20 minutes.
  • Combine whole onion, whole carrot, and whole celery stalk in a stockpot; cover with water and bring to a boil. Simmer for 15 minutes. Strain vegetables and keep stock warm.
  • Stir 1 1/2 cups stock into tomato sauce. Add stale bread; stir and set aside for 15 to 20 minutes to allow the bread to soften.
  • Combine tomato-bread mixture, 1 1/4 cups grated Parmesan cheese, and 1 teaspoon of olive oil in a blender; blend until mixture has consistency of a mousse.
  • Ladle soup into bowls and serve with shaved Parmesan cheese and drizzled with remaining olive oil. Garnish with basil leaves.

Nutrition Facts : Calories 561.3 calories, Carbohydrate 65.7 g, Cholesterol 24.8 mg, Fat 24.8 g, Fiber 8.8 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 1225.7 mg, Sugar 6.4 g

PAPPA AL POMODORO / CLASSIC ITALIAN TOMATO SOUP



Pappa Al Pomodoro / Classic Italian Tomato Soup image

This is a classic Italian tomato soup that uses ciabatta bread to thicken it. Unlike other recipes posted here, this soup is made with red wine & fennel, then at serving it is topped with pancetta and whole crispy basil leaves. The flavor is amazing! The recipe comes from the chef of a cooking class I had the pleasure to take. I am not sure what cookbook this may have come from. 4/12 Correction: recipe of Ina Garten (thanks Jekase!)

Provided by Chicagoland Chef du

Categories     < 4 Hours

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/2 cup olive oil
2 cups chopped yellow onions or 2 chopped yellow onions
1 medium-diced carrot, scrubbed, unpeeled, I peel and dice
1 fennel bulbs, trimmed, cored and medium dice or 1 1/2 cups fennel bulbs
4 teaspoons garlic cloves, minced or 4 garlic cloves
3 cups ciabatta, 1-inch dice, crust removed, I do not remove the crusts
2 (28 ounce) cans san marzano canned tomatoes
4 cups chicken stock
1/2 cup dry red wine
1 cup fresh basil leaf, chopped, if using dried, I have used dried about 3 Tablespoons I felt the dried equivalent of 1/3 C
1 tablespoon kosher salt, to taste
1 1/2 teaspoons pepper, to taste
1/2 cup freshly grated parmesan cheese
1 inch diced ciabatta, 3-5 cubes per bowl, approx. 5 slices
2 ounces pancetta, small dice, I brow up 4 ounces
12 basil leaves, can omit
3 tablespoons olive oil

Steps:

  • Heat the oil in a large stock pot over medium heat. Add the onions, carrots, fennel, and garlic. Cook over medium-low heat for 10 minutes, until tender.
  • Add the ciabatta cubes and cook for 5 more minutes.
  • Place the tomatoes in the bowl of a food processor fitted with a steel blade and process until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 T salt, and 1 1/2 t pepper.
  • Bring the soup to a boil, lower the heat and allow to simmer, partially covered for 45 minutes.
  • MEANWHILE: Preheat oven to 375°F.
  • TOPPING:.
  • In a large bowl, put the reserved ciabatta bread cubes, pancetta and whole basil leaves in the bowl and drizzle with olive oil. Toss to coat.
  • On a lined sheet pan large enough for all ingredients, place the ingredients in a single layer, Be sure the basil leaves are flat. Sprinkle with salt and pepper.
  • Bake until the cubes are toasted, pancetta crispy and basil leaves turn dark & crisp. This may take 15-20 minutes.
  • Check on your soup. If the soup is too lumpy for you you can smash with a wooden spoon, potato masher or use a submersion blender to break up the bread cubes. Alternately you can puree in batches in a food processor or blender. Blend to desired consistency. I prefer a more rustic presentation.
  • *Take care to only fill the blender or food processor 1/3 when you puree HOT soup.
  • Turn up the heat to rewarm if necessary. At this point check for seasoning. Add more salt and pepper as needed.
  • Stir in parmesan cheese, top with basil leaf, pancetta and bread cubes.
  • Freezes well.

PAPPA AL POMODORO (ITALIAN BREAD AND TOMATO SOUP)



Pappa Al Pomodoro (Italian Bread and Tomato Soup) image

This is a stick-to-your-ribs soup that is homey and delicious. You not only economize with this recipe by using up your stale bread deliciously, you also prepare an international treat that few know about and really needs more recognition. Please note that this could easily be turned into a vegetarian recipe by using vegetable broth.

Provided by evelynathens

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 cloves garlic
1 large onion, peeled,cut in half,thinly sliced
1/4 cup olive oil
1/2 teaspoon red chili pepper
1 (1 3/4 lb) can plum tomatoes
1 lb stale bread, sliced,torn into small pieces
6 cups broth, of your choosing
1 cup packed basil, shredded
grated parmesan cheese
extra virgin olive oil

Steps:

  • Sauté the garlic and onion in olive oil with the chili pepper until the garlic has lightly browned and the onion is just getting golden; add the tomato; season with salt; add half the basil leaves torn into tiny pieces; crush the tomatoes with the back of a wooden spoon and stir; cook until the tomatoes fall apart (about 20 minutes).
  • Put the bread into the sauce; the bread will soak up the sauce and it will get quite thick; add enough stock to soften the bread and to make it liquidy; add the remaining basil and cook until the bread becomes a kind of mush (this is called'pappa').
  • Serve, sprinkling with parmesan cheese and a drizzle of extra virgin olive oil over each serving.

Tips:

  • Use ripe, flavorful tomatoes for the best flavor. Roma tomatoes are a good choice because they have fewer seeds and a thicker flesh.
  • If you don't have fresh basil, you can use dried basil. Use about 1/2 teaspoon of dried basil for every tablespoon of fresh basil.
  • If you like a thicker soup, you can add more bread. Just be sure to add it gradually so that the soup doesn't become too thick.
  • Serve pappa al pomodoro with a drizzle of olive oil and a grating of Parmesan cheese.
  • Pappa al pomodoro can be made ahead of time and reheated. It will keep in the refrigerator for up to 3 days.

Conclusion:

Pappa al pomodoro is a delicious and easy-to-make Italian soup. It's perfect for a quick and easy meal on a weeknight. With its simple ingredients and bold flavors, pappa al pomodoro is a dish that is sure to please everyone at the table. So next time you're looking for a new soup recipe, give pappa al pomodoro a try. You won't be disappointed!

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