Italian cuisine · Soups & Stews

Pappa al Pomodoro

Thick Tuscan tomato and bread soup with basil and olive oil.

Ingredients · for 4 servings

• 800 g ripe tomatoes
• 300 g stale country bread
• 4 garlic cloves
• 1 onion
• 700 ml vegetable stock
• 100 ml olive oil
• 1 bunch basil
• 1 tsp chilli flakes
• Salt
• Pepper

Instructions

1. Scald the tomatoes, peel them and dice them roughly.
2. Let the onion and garlic release their aroma in olive oil, briefly toasting the chilli with them.
3. Add the tomatoes and reduce for 15 minutes.
4. Tear the bread into coarse pieces, add it and pour in the stock.
5. Simmer for 20 minutes over low heat, crushing with a spoon until a thick mass forms.
6. Take off the heat, fold in the basil and let it rest for 10 minutes.
7. Serve lukewarm with plenty of olive oil.