Pappa al Pomodoro
Recipe GLPR8993f76032eac3
A rustic Italian soup made with crusty bread, ripe tomatoes, garlic, and fresh basil simmered together in broth. This humble Tuscan dish celebrates simple, quality ingredients and is finished with a drizzle of olive oil and a sprinkle of Parmigiano-Reggiano for a comforting, satisfying bowl.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/3 cup extra virgin olive oil, plus additional for drizzling
1 tablespoon minced garlic
3 pounds fresh ripe tomatoes, seeded and chopped (or 48 ounces canned whole tomatoes such as San Marzano)
1/2 cup fresh basil, torn or chopped
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
9 cups vegetable or chicken broth
1 pound dense rustic bread (such as French country loaf or Italian loaf), crusts removed and cut into 1-inch cubes
Freshly grated Parmigiano-Reggiano for serving
Directions
Heat the extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the minced garlic and sauté gently for about 1 minute, until fragrant but not browned.
Stir in the chopped tomatoes, fresh basil, and ground black pepper. Simmer for 5 minutes over medium heat, allowing the flavors to meld.
Add the salt to taste, then pour in the broth. Bring the mixture to a simmer.
Add the bread cubes to the soup, stir to combine, then reduce the heat to low. Cover the pot and cook gently for 10 minutes, stirring occasionally, until the bread has softened and absorbed the broth.
Remove the pot from heat. Ladle the soup into bowls and serve immediately, finishing each bowl with a drizzle of extra virgin olive oil and a generous sprinkle of freshly grated Parmigiano-Reggiano.
