Tomato & Tuscan Bread Soup | Pappa al Pomodoro Recipe with Parmesan & Olive Oil

Gather ingredients: Tuscan bread, red onion, garlic, heirloom tomatoes, canned whole peeled tomatoes, chicken stock, olive oil, fresh basil, Pecorino Romano, kosher salt, and optional red pepper flakes.

Cut the Tuscan bread into 1.5 inch cubes, aiming for about 6 oz of bread. Toast it lightly to dry it out without browning.

Chop the heirloom tomatoes into 1 inch pieces, removing any undesirable parts.

Dice half of the small red onion finely, removing a couple of outer layers for a smaller size.

Mince about 5 cloves of garlic, aiming for roughly a tablespoon.

Drain the canned whole peeled tomatoes and chop them into chunks. If using a food mill, push them through to break them down, but keep them chunky, not pureed.

Heat a couple tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.

Add the diced onion and half a teaspoon of kosher salt. Sauté until softened, about 5 minutes.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the chopped raw tomatoes and cook for about 3 minutes until juices start to escape. Season with another 1/4 teaspoon of salt.

Add the drained canned tomatoes to the pot and stir in 6 cups of chicken stock. Bring to a simmer over high heat, then reduce to a simmer for about 10 minutes.

Stir in the toasted bread and let it simmer partially covered for about 15 minutes to allow the bread to soak and break down.

Remove from heat and whisk the mixture to break down the bread further, which may take a few minutes.

Chop some fresh basil and sprinkle it over the soup before serving.

Drizzle high-quality olive oil on top before serving.

Equipment Needed

Spice Level: