Tuscan Tomato Soup (Pappa al Pomodoro)

5.0
(1)
Add your rating & review
2 Photos

Known in Tuscany and all over Italy as Pappa al pomodoro, this thick soup is made with tomatoes, Parmesan, and day-old bread. You can use this soup as base for a more gourmet dish, adding grilled fish or prawns on top.

Submitted by Roberta
Updated on August 22, 2022
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Tomato Sauce:

  • 3 tablespoons extra-virgin olive oil

  • 1 onion, finely chopped

  • 1 carrot, finely chopped

  • 1 rib celery, finely chopped

  • 4 cups passata (crushed tomatoes)

  • 2 tablespoons milk

  • salt

Stock:

  • 1 onion, peeled

  • 1 carrot

  • 1 stalk celery

  • 4 cups water

  • 8 cups stale Italian bread, crumbled

  • 1 ¼ cups grated Parmesan cheese

  • 1 tablespoon extra-virgin olive oil, divided

  • 2 tablespoons Parmesan cheese, shaved

  • 5 leaves chopped fresh basil

Directions

  1. Heat 3 tablespoons olive oil in a large saucepan over medium heat; add chopped onion, chopped carrot, and chopped celery. Cook until softened, stirring often, about 15 minutes. Stir in tomato passata and milk. Season with salt, cover and simmer tomato sauce until flavors are well combined, 20 minutes.

  2. Combine whole onion, whole carrot, and whole celery stalk in a stockpot; cover with water and bring to a boil. Simmer for 15 minutes. Strain vegetables and keep stock warm.

  3. Stir 1 1/2 cups stock into tomato sauce. Add stale bread; stir and set aside for 15 to 20 minutes to allow the bread to soften.

  4. Combine tomato-bread mixture, 1 1/4 cups grated Parmesan cheese, and 1 teaspoon of olive oil in a blender; blend until mixture has consistency of a mousse.

  5. Ladle soup into bowls and serve with shaved Parmesan cheese and drizzled with remaining olive oil. Garnish with basil leaves.

Tips

Cook's Note:

If you prepare the soup in advance, you can just reheat it, but add about 1/2 cup of stock to the soup to get the right consistency.

Nutrition Facts (per serving)

561 Calories
25g Fat
66g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 561
% Daily Value *
Total Fat 25g 32%
Saturated Fat 8g 38%
Cholesterol 25mg 8%
Sodium 1226mg 53%
Total Carbohydrate 66g 24%
Dietary Fiber 9g 31%
Total Sugars 6g
Protein 22g 45%
Vitamin C 32mg 35%
Calcium 496mg 38%
Iron 6mg 32%
Potassium 1075mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.