Pappa al Pomodoro (Italian Bread and Tomato Soup)
Easy yet delicious, filling and refreshing Tuscan bread and tomato soup that is also called Pappa al Pomodoro in Italian.
- Prep Time: 3 min
- Cook Time: 17 min
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Soup
- Cuisine: Italian
Ingredients
Scale
- 2 garlic cloves, minced
- 1 can crushed tomatoes
- 1l light vegetable stock
- 150g ciabatta or any stale white bread
- 1 large tomato, chopped
- handful of basil leaves, chopped
- 1 tsp sugar (optional)
- salt and black pepper to taste
- extra virgin olive oil for cooking
Instructions
- Heat olive oil in sauté pan over medium heat. Add garlic into the pan and stir until fragrant. Then add canned tomatoes and let it simmer for about 5 minutes.
- Pour vegetable stock and bring to a boil. Lower the heat and let the soup simmer for 10 minutes.
- After 10 minutes season the soup with salt, pepper and sugar. Taste and adjust seasoning if needed.
- Cut out the bread crust. You can use it later in place of breadcrumbs. Tear soft part of the bread and add it to the soup.
- Switch off the heat and stir in fresh tomatoes and basil.
- That’s it! Your Pappa al Pomodoro is ready! Serve it right away or let it chill in a fridge first. Both ways it tastes delicious.
Nutrition
- Calories: 382
- Sugar: 23g
- Sodium: 1297
- Fat: 9.1g
- Saturated Fat: 1.6g
- Carbohydrates: 62.9g
- Fiber: 11g
- Protein: 13.9g
- Cholesterol: 0mg