Pappa al Pomodoro: Tuscan Tomato and Bread Soup
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Ripe grated tomatoes, golden garlic and basil simmered with bread until it collapses into a thick, porridge-like soup. Finished with olive oil, fresh basil and grated cheese, it is simple and full of summer flavour.
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Method
- 1
Grate the tomatoes. Set the box grater in the bowl and rub the cut side of each tomato half over the large holes until only the skin remains in your hand; discard the skins. You should have about 1 litre of pulp. Grating separates the flesh from the tough skins quickly, with no need for blanching or peeling.
- 2
Gild the garlic. Put the oil and garlic in the casserole over medium heat and cook for 3-4 minutes, until the garlic is golden at the edges. Starting garlic in cold oil lets it flavour the oil gently without burning.
- 3
Add tomatoes and bread. Add the tomato pulp, salt, pepper, chilli flakes, water and basil sprigs. Tear in the bread and stir until every piece is moistened. The bread will soak up the juices and eventually melt into the soup.
- 4
Simmer to a pappa. Bring to the boil over high heat, then lower to medium, cover and simmer briskly for 15-18 minutes, stirring and mashing the bread now and then, until it has broken down into a thick, porridge-like soup. Covering keeps the moisture in while the bread breaks down.
- 5
Finish and serve. Take the pot off the heat and remove the basil sprigs. Spoon into bowls, drizzle with olive oil, scatter with the chopped basil and pass the cheese at the table. Serve hot, warm or at room temperature, as the flavours are just as good as it cools.
Storage
Cool and refrigerate in a covered container for up to 3 days. Serve at room temperature or reheat gently with a splash of water until piping hot (74 °C). Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- box grater
- medium bowl
- large casserole (about 5 litres) with a lid
- wooden spoon
- ladle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 258 kcal |
| Protein | 6.9 g |
| Carbohydrate | 24 g |
| of which sugars | 7.1 g |
| of which free sugars | 1.3 g |
| Fat | 15.9 g |
| of which saturates | 2.9 g |
| Fibre | 3.3 g |
| Salt | 1.63 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
