The Ultimate Pappa al Pomodoro (Tomato Bread Soup) Recipe

Preheat the oven to 150 degrees Celsius with fan.

Toast the bread for about 15 minutes, turning it after 7 minutes to cook evenly.

Crush the peeled tomatoes by hand to release their juices.

In a medium-low heat pan, add 4 to 5 tablespoons of extra virgin olive oil.

Add the chopped onion and cook for about 10 minutes until golden brown.

Add the crushed garlic and cook for about 30 seconds, being careful not to burn it.

Add the crushed peeled tomatoes to the pan and stir gently.

Season with a generous amount of salt and pepper.

Add half of the vegetable stock (100 ml) and cook for about 10 minutes until bubbling.

Add the remaining vegetable stock and cook for an additional 5 minutes.

Add a little bit of basil to the sauce for flavor.

Break the toasted bread into small pieces by hand and add it to the sauce.

Mix everything together to allow the bread to soak up the sauce until it becomes soft and mushy.

If the mixture becomes too dry, add more extra virgin olive oil and mix.

Use a whisk to mash the mixture until desired consistency is reached.

Serve the Pappa al Pomodoro in a large plate, garnished with extra virgin olive oil and fresh basil leaves.

Equipment Needed

Spice Level:

Dietary