Classic Italian Pappa al Pomodoro Recipe

If you’re searching for a comforting dish that showcases the essence of Italian cuisine, look no further than Italian Pappa al Pomodoro. This delightful tomato and bread soup is a must-try among the international soups that reflect the heart of Italy. It’s rich, hearty, and makes use of simple ingredients that create an incredible depth of flavor.

Imagine a bowl filled with the warmth of ripe tomatoes, fragrant basil, and the satisfying texture of crusty bread. This specialty soup is perfect for any season, but it shines brightest during the harvest months when tomatoes are at their peak. It’s a recipe that’s not only delicious but also tells a story of rustic Italian cooking.

Authentic Italian Pappa al Pomodoro

A rustic bowl of Pappa al Pomodoro soup with tomatoes and bread, garnished with basil, set on a wooden table.

This Pappa al Pomodoro is a rich, savory soup that beautifully combines fresh tomatoes with stale bread, resulting in a dish that is both satisfying and soul-warming. The taste is a perfect balance of acidity from the tomatoes, rounded out by the gentle sweetness of the onions and a hint of fragrant basil.

Ingredients

6 ripe tomatoes, peeled and chopped
1 cup stale rustic bread, torn into pieces
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
1/4 cup extra virgin olive oil
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and translucent.
Add the Tomatoes: Stir in the chopped tomatoes and cook for about 10 minutes, allowing them to break down and release their juices.
Combine Bread and Broth: Add the torn bread and broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the bread has completely softened.
Blend the Soup: Use an immersion blender to puree the soup to your desired consistency, or leave it chunky if preferred.
Season and Serve: Adjust the seasoning with salt and pepper. Serve hot, garnished with fresh basil leaves and a drizzle of olive oil.