The Pioneer Woman Tasty Kitchen
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Pappa al Pomodoro

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Level: Easy

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Description

This is a traditional Italian recipe for a delicious Tuscan soup whose name, pappa, simply means puree. It is often made in very large batches, and is always served just slightly warm or at room temperature. The addition of the bread as a thickener creates a soup hearty enough to be a main course.

You can make this soup with both canned or fresh tomatoes although fresh, ripe tomatoes are preferred.

Ingredients

  • 6 cups Prepared Tomatoes (See Prep Instructions)
  • 1 whole Medium Onion, Peeled & Finely Chopped
  • 3 Tablespoons Olive Oil
  • 5 cups Chicken Broth
  • 5 whole Garlic Cloves
  • 5 cups Stale Italian Bread Cubes (Crusts Removed)
  • ½ cups Fresh Chopped Basil
  • Salt and Pepper
  • Extra Virgin Olive Oil To Serve
  • Basil Pesto To Serve

Preparation

You can make this soup with both canned or fresh tomatoes. If I am using fresh ones, I cut them in half, remove the core and as many seeds as I can. I then roast them in the oven at 250 degrees F for two hours cut side down. I let them cool and pass them through the food mill. I find this extra step intensifies the flavor and creates a tastier soup. It would take about a pound and a half of decent sized plum tomatoes to obtain 1 1/2 cups of prepared tomatoes – so for 6 cups of prepared, you’d need 6 pounds.

Pass the tomatoes through a food mill. In a large pot, saute the onions in the oil until they are translucent. Add the tomatoes and broth and bring to a boil. Skewer the garlic cloves on a long wooden skewer or on toothpicks to be removed later and drop them into the pot. Reduce the soup to a simmer and cook 20 minutes. Add the bread cubes and basil and season to taste with salt & pepper. Simmer for an additional 20 minutes. Take a whisk and break up the bread to thicken the soup. Remove from the heat.

Mix the pesto with a little olive oil and drizzle this on top of the soup before serving.

To serve: I like to serve this soup just slightly warm, garnished with a pretty sprig of basil, some cracked black pepper and a drizzle of the pesto olive oil blend on top.

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