Tuscan Tomato Soup with Bread – Pappa al Pomodoro

Votes: 3

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 314, total fat 12 G., saturated fats G., proteins 11 G., carbohydrates 39 G., fiber G., cholesterol mg, sodium mg, sugar G.

Pappa al Pomodoro (Italian for "tomato porridge") is made with the most basic ingredients of Tuscan cuisine, embodying its character, simplicity, and rich aromas and flavors. Olive oil, garlic, basil, onion, juicy ripe tomatoes, and a glass of white wine are all simmered and blended until smooth. Add some stale bread to the purée to soften it and absorb the delicious soup, adding a satisfying touch. Sprinkle the tomato soup with grated Parmesan cheese and serve cold, warm, or hot. It's irresistible no matter how you eat it!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Extra virgin olive oil + high-quality oil for serving
1 large red onion, diced
A pinch of red pepper flakes
3 cloves garlic, crushed and finely chopped
1 cup white wine
1 kg ripe summer tomatoes, diced
10 basil leaves, half whole, half thinly sliced
2 cups tomato juice
2 tbsp. yesterday Italian bread without rind, diced
0.5 tbsp. grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: onions, red pepper flakes, garlic, white wine, tomatoes, basil, tomato juice, Italian bread, Parmesan cheese

Cooking the dish according to the recipe:

Place a large, wide saucepan over medium heat, add oil, and the onion. Season with salt and red pepper flakes to taste. Cook for 8-10 minutes, until the onion is soft and very fragrant. Then add the garlic and cook for another 2-3 minutes. Pour in the wine and cook until it has evaporated by half. Then stir in the tomatoes, season with salt to taste, and cook for 12-15 minutes, until the tomatoes are soft and release their juices. Stir in the whole basil leaves.
Gently puree the tomatoes in a blender in several batches. Then pour the puree back into the saucepan, add the tomato juice, and bread. Simmer the soup over moderate heat for about 20 minutes, until the bread is completely softened and the soup thickens. Taste the soup for salt and adjust if necessary.