Description
Pappa al Pomodoro is a comforting and rustic Italian bread and tomato soup that combines stale bread soaked in a flavorful tomato broth, enriched with garlic, onions, basil, and a touch of red pepper flakes. This hearty soup is perfect for using up leftover bread and offers a rich, porridge-like texture that's both satisfying and delicious.
Ingredients
Main Ingredients
- 6 ounces ciabatta bread (plus more for garnish, about 1/2 large loaf)
- Extra virgin olive oil (for drizzling and sautéing, about 4 tablespoons total)
- 1/2 teaspoon red pepper flakes
- 4 garlic cloves, thinly sliced
- 1 small yellow onion, finely chopped
- 1 (28-ounce) can whole San Marzano tomatoes
- 4 sprigs fresh basil (plus chopped basil leaves for garnish)
- 2 to 3 cups vegetable broth or chicken broth, warmed
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Prepare the ciabatta: Slice the ciabatta lengthwise, then tear or cut the bread into small pieces about 1 inch in size. If the bread is not very dry, arrange the pieces on a sheet pan, drizzle with olive oil, toss to coat, and broil on high for about 2 minutes until golden and toasted. Set aside.
- Sauté the vegetables: Heat 2 tablespoons of olive oil in a medium saucepan over medium heat until shimmering. Add the red pepper flakes, reduce heat to medium-low, then add the sliced garlic and chopped onions. Cook gently, stirring occasionally, until the mixture turns lightly golden without burning, about 10 to 15 minutes.
- Add the tomatoes and basil: Using your hands, crush the whole San Marzano tomatoes into large chunks directly over the pan. Pour in the tomato juices and add the fresh basil sprigs. Increase heat to high and bring the mixture to a simmer.
- Simmer with bread and broth: Once simmering, stir in the toasted bread pieces and 2 cups of warmed broth. Reduce heat to medium-low and simmer the soup gently, stirring occasionally. Add more broth as needed to achieve a thick, porridge-like consistency. Continue cooking for 20 to 30 minutes until the bread is very soft and fully integrated into the soup.
- Finish and serve: Season the soup with kosher salt and black pepper to taste. Remove the basil sprigs. Ladle the soup into bowls, drizzle generously with extra virgin olive oil, and garnish with chopped fresh basil and torn bread pieces. Serve warm.
Notes
- Using stale or day-old ciabatta enhances the soup’s texture, but fresh bread toasted under the broiler works well too.
- San Marzano tomatoes are preferred for their sweetness and low acidity, but any quality canned whole tomatoes can be used.
- For a non-vegetarian option, use chicken broth instead of vegetable broth.
- Add more broth if you prefer a thinner soup consistency.
- Adjust red pepper flakes to control the heat level.
