Soups & Stewsciaoflorentina4.8
Tuscan Tomato Soup Recipe (Pappa al Pomodoro)
Pappa al Pomodoro - a rustic Tuscan tomato bread soup made with day old bread, tomatoes and herbs.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- pan
- bowl
📝 Preparation Steps
1
In a medium size heavy bottom pot add a good lug of olive oil.
2
Add the onions and red pepper flakes and sauté together for about ⏱️ 5 minutes until translucent. At this point stir in the rosemary and garlic and give it a good stir.
red pepper flakes1.5 tspRosemary (-chopped)1 tbspgarlic (-minced)5 clovesgarlic (-whole)1 clove
3
Crush the tomatoes with your hands and add them to the pot (Reserve the sauce from the can for another recipe, do not use here). Pour in the vegetable stock and bring your tomato soup to a gentle simmer. Cook on low flame for ⏱️ 25 minutes.
4
Adjust seasonings to taste with sea salt and set aside.
Sea salt ( or to taste)1 pinch
5
The Bread
6
While the soup is simmering, cut the bread in 1 inch slices and grill it on both sides on a cast iron grill pan until nice charred grill marks form.
7
Use a large garlic clove and rub both sides of the bread. Brush with olive oil and sprinkle with sea salt.
garlic (-minced)5 clovesgarlic (-whole)1 cloveSea salt ( or to taste)1 pinch
8
Using your hands tear the bruschetta into rustic pieces and add them to the tomato soup. Cover with a lid and allow it to sit for ⏱️ 10 minutes.
9
Ladle the soup into bowls and serve garnished with the fresh parsley and extra red pepper flakes.
red pepper flakes1.5 tsp
Nutrition Facts
calories
451 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
3 g
sugar Content
6 g
sodium Content
1962 mg
protein Content
12 g
carbohydrate Content
66 g
saturated Fat Content
2 g
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