Tomato Bread Soup: Pappa al Pomodoro

TOTAL TIME: 40 min
Prep: 15 min
Inactive Prep: --
Cook: 25 min
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1 garlic clove, thinly sliced
  • 2 pounds fresh tomatoes, peeled, seeded and roughly chopped
  • 3/4 pound day-old Italian peasant bread, roughly sliced
  • 2 cups water
  • 1 cup fresh torn basil leaves
  • Freshly ground black pepper
  • Grated Parmigiano-Reggiano
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

In a 12-inch saute pan, heat the olive oil over a medium-high flame until hot but not smoking. Add the onion and garlic and saute for a few minutes, until onion is translucent. Add chopped tomatoes and their juices and bring to a boil. Reduce to a simmer and let cook until the tomatoes begin to soften and break down, about 5 minutes.

Using a wooden spoon, add the stale bread chunks and water. Continue simmering until all the bread has absorbed as much liquid as possible, yielding a baby food-like consistency. Add the garlic and stir in the basil. Season, to taste, with pepper. Let the soup continue simmering for 10 more minutes, then serve immediately in warmed soup bowls. Garnish, to taste, with Parmigiano-Reggiano.

Similar Recipes

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.