Pappa al Pomodoro is the best tomato soup

I love Florence. On my travels to Italy I make a point of stopping there.  It’s historical and each dish has a story, just like mine.  However, in Florence the cuisine is stricter; there are many rules about what to eat with each dish, the type of wine and the ingredients, whereas, the southern Italians are more lenient.  One thing that we all share is our love for simple ingredients. I always say that Italian cuisine is all about the fine food and unleashing its flavours.   My first time there, I tried Pappa al Pomodoro in Michelangelo Square; this rich tomato soup uses bread as a thickening agent.  What’s not to like about this?  Bread and tomatoes in one dish. My Pappa al Pomodoro  uses the basic ingredients, but I changed the original recipe.

Here I am by the Duomo in 2016.

Just around the corner and down the street from the Duomo is my favourite little spot to eat in : Lampredotto Icché Tu Mangi  I love all their dishes because they are typical of the region.   I will try some of their recipes on other posts.

You can find them at  https://www.facebook.com/Icchetumangi 

Making the soup

I am sure that this dish also stems from the Cucina Povera, but it is Heaven to me.  All Italians use leftover bread, and this is a great way to use the baguettes I bought.  I have a tendency to do that when I walk into the bakery.  At Lakeside here in Leamington, everything smells so good; all the freshly baked items call my name when I walk in and I usually leave with more than enough for two people.  Purchasing the mini baguettes is a good because I can freeze them easily and pop them in the oven for that freshly baked feel.

Another downfall as a Sicilian is my purchase and use of cheese: it’s an Italian thing.  At home when we eat pasta my uncle Reno makes it snow over most of his dishes.  My grandson Owen, will not eat his pasta unless he sees the cheese over it.  It’s all about the cheese.  This Pappa al Pomodoro requires good cheese and plenty of it. I also switched from using fresh basil, to using pesto. It gives it that other level of flavour.

My best tomato soup has a twist on it: I smother it with cheese and put it in the oven to brown.  Ready in 30 minutes, take this to your table as a hearty dish.  Your family will love this.

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Pappa al Pomodoro

The Best Tomato Soup

Course Main Course

Cuisine Italian

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Author Renata Solski

Ingredients

• 2 cups tomatoes
• 1 small onion finely chopped
• 1 tbsp pesto
• 2 cups chicken broth
• salt
• pepper
• 1 small baguette cubed You can use any stale bread here that you like.
• 1 cup grated mozzarella
• 1/2 cup grated Parmesan
• nutmeg
• 2 tbsp olive oil and more for drizzling

Instructions

1. Place 2 tbsp of the olive oil in a 6 quart sauce pan.

   When the olive oil is warm, saute the onions for a few minutes.

   Add the pesto.

   Place the tomatoes next.   

   Add the Chicken Stock.

   Follow with the bread. 

   Bring all to a boil and cook for 15 minutes at medium heat with the lid on the pot.  

   Use a potato masher to get a fine consistency.  

   Ladle soup into oven proof bowls.

   Mix mozzarella and parmesan. Generously sprinkle over the soup.

   Put bowls into a 375 F oven for 10 minutes.

   Remove from oven, drizzle with olive oil and top with some freshly grated nutmeg.  

   
   

   
   

Recipe Notes

If your bread is very stale, you can soak it in water.

I used my homemade tomato puree, but you can use canned tomatoes.  

Increase the tomato puree or tomatoes to 4 cups and the broth to 4 cups if you want a watery soup.  I like it thick.