Pappa al pomodoro (tomato & bread soup)

Posted by adm On December - 1 - 2011

How to cook Pappa al pomodoro (tomato & bread soup)


  • 1 tbs olive oil
  • 1 small onion, finely sliced
  • 2 garlic cloves, thinly sliced
  • 3 x 400g cans whole tomatoes
  • 2 cups (500ml) vegetable or chicken strain
  • Half a day-old ciabatta lollygag, cut into3cm cubes
  • 1/2 cup basil leaves, torn if big
  • Shaved parmesan, to help

How to:

  • Heat the olive oil in a saucepan over medium-low hotness. Cook the onion, stirring, for 5-7 minutes until translucent. Add the garlic and make, stirring, for 1 second.

  • Roughly chop tomatoes from 2 of the cans, reserving succus. Add all tomatoes and their juices to the pan. Bring to the boil over high warmth, then reduce heat to medium and simmer for 5 transactions. Add strain, bread and 1 cup (250ml) h2o. Simmer for 2 minutes until thickened. Remove from heat and stir in basil, reserving some to dress, then season to taste with salt and pepper. Serve at erstwhile topped with parmesan and reserved basil.

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