Disclosure: In any review for a product or service, products or compensation may have been provided to me to help facilitate my review. All opinions are my own and honest. I am disclosing this in accordance with FTC Guidelines. Please see “Disclose” and "Terms of Use" tabs for more information.
This rustic tomato soup is Tuscan comfort food at its best. One of the original “green” recipes, pappa al pomodoro was traditionally made by frugal casalinghe, or housewives, to make use of leftovers. Today this homey and satisfying dish is found on the menus of Florence’s trendiest restaurants and is craved by Italian ex-pats around the globe. Its flavors intensify as it sits so it’s a good option for a buffet table. Pour it into individual-portion glasses for an original and modern presentation. Serve it hot or at room temperature.
Note that you will need good Italian bread that is at least two days old, as well as the end rind of either Parmigiano-Reggiano or Pecorino Romano cheese.
Ingredients
4 tablespoons extra virgin olive oil, divided
5 garlic cloves, minced
2 cups tomatoes, peeled and chopped or pureed
10 basil leaves, shredded
1 cup good quality Italian bread (at least 2 days old), cut into 1-inch pieces
3 ounces rind from a wedge of Parmigiano-Reggiano or Pecorino Romano cheese Salt
4 cups vegetable stock
Preparation
Heat 2 tablespoons of oil in a medium saucepan over medium high heat. Add garlic. When it is golden, add the tomatoes and cook for 4 minutes, allowing the flavors to blend.
Add basil, bread, cheese rind, and a pinch of salt. Stir well. Reduce heat to low, cover, and simmer.
Stir every 10 minutes, adding 1 cup of stock at a time. Be sure to stir firmly from the bottom to prevent sticking. Cook until soup is thick and has a uniform consistency, about 40 minutes.
Before serving, heat the remaining 2 tablespoons of olive oil in a small saucepan over low heat.
When soup is ready, remove the cheese rind, stir, and drizzle hot olive oil over the top. Serve warm or cold.
Italian Cooking Primer
Leftover bread and cheese are the basis of many Italian home-style dishes. Bread that is a few days old can be used to make bread crumbs or croutons. You can soak it in milk and add it to ground meat to tenderize meatballs, or mix it with other ingredients to create croquettes or bread puddings. Add cheese rinds to sauces, soups and stews for extra richness, flavor, and complexity.
Recipe reprinted with permission from
THE AL TIRAMISU RESTAURANT COOKBOOK:
An Elevated Approach to Authentic Italian Cuisine
my husband loves tomato soup,,,this would be something nice to make for him that’s different from what he is used too
Oh that looks gorgeous
that looks good.
i love the italian cheese added to it.