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Tomato and Bread Soup (Pappa al Pomodoro)

Tomato and Bread Soup (Pappa al Pomodoro)

Notes

The soup can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat, stirring occasionally. Add stock or water if the soup needs thinning after reheating.

Add 1 tablespoon grated orange zest along with the garlic.
Substitute crushed red pepper flakes for the black pepper.

Don’t be stingy with the salt in this dish. There’s a large amount of very bland bread serving as the thickening agent and unless you salt the soup sufficiently the wonderful ripe tomato flavor won’t sing in your mouth.

Ingredients

  • 2 Pounds ripe tomatoes, cored and coarsely chopped
  • 4 Cups vegetable stock or chicken stock
  • ¼ Cup olive oil
  • 3 cloves garlic, minced
  • 5 Cups firmly packed day-old country bread, diced
  • ½ Cup firmly packed fresh sliced basil
  • Salt and freshly ground black pepper
  • Freshly grated Parmigiano-Reggiano cheese, for passing

Recipe Summary

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 1/2 medium leeks, white parts only, washed well and finely chopped (1 cup)
  • 1 small red onion, finely chopped (1/3 cup)
  • 9 garlic cloves, minced
  • 1 1/2 cups dry white wine
  • 2 1/4 pounds tomatoes, coarsely chopped
  • 3/4 cup loosely packed fresh basil leaves, cut into thin strips
  • 3 3/4 cups water, plus more as needed
  • 6 ounces day-old rustic bread, cut into 1/2-inch cubes (2 1/4 cups)
  • Coarse salt and freshly ground pepper
  • Finely grated Parmesan cheese, for serving

Cook oil, leeks, onion, and garlic in a large stockpot over medium heat, stirring, until vegetables turn golden, about 7 minutes. Raise heat to medium-high. Add wine cook until reduced to 1/4 cup, about 10 minutes.

Add tomatoes, half the basil, and the water. Bring to a gentle simmer and cook 15 minutes. Add bread cook, stirring occasionally, 20 minutes. Season with salt and pepper cook 10 minutes more. Add remaining basil cook 10 minutes. Add more water, if necessary, to achieve desired consistency. Serve drizzled with oil and sprinkled with cheese.


Recipe Summary

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 1/2 medium leeks, white parts only, washed well and finely chopped (1 cup)
  • 1 small red onion, finely chopped (1/3 cup)
  • 9 garlic cloves, minced
  • 1 1/2 cups dry white wine
  • 2 1/4 pounds tomatoes, coarsely chopped
  • 3/4 cup loosely packed fresh basil leaves, cut into thin strips
  • 3 3/4 cups water, plus more as needed
  • 6 ounces day-old rustic bread, cut into 1/2-inch cubes (2 1/4 cups)
  • Coarse salt and freshly ground pepper
  • Finely grated Parmesan cheese, for serving

Cook oil, leeks, onion, and garlic in a large stockpot over medium heat, stirring, until vegetables turn golden, about 7 minutes. Raise heat to medium-high. Add wine cook until reduced to 1/4 cup, about 10 minutes.

Add tomatoes, half the basil, and the water. Bring to a gentle simmer and cook 15 minutes. Add bread cook, stirring occasionally, 20 minutes. Season with salt and pepper cook 10 minutes more. Add remaining basil cook 10 minutes. Add more water, if necessary, to achieve desired consistency. Serve drizzled with oil and sprinkled with cheese.


Recipe Summary

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 1/2 medium leeks, white parts only, washed well and finely chopped (1 cup)
  • 1 small red onion, finely chopped (1/3 cup)
  • 9 garlic cloves, minced
  • 1 1/2 cups dry white wine
  • 2 1/4 pounds tomatoes, coarsely chopped
  • 3/4 cup loosely packed fresh basil leaves, cut into thin strips
  • 3 3/4 cups water, plus more as needed
  • 6 ounces day-old rustic bread, cut into 1/2-inch cubes (2 1/4 cups)
  • Coarse salt and freshly ground pepper
  • Finely grated Parmesan cheese, for serving

Cook oil, leeks, onion, and garlic in a large stockpot over medium heat, stirring, until vegetables turn golden, about 7 minutes. Raise heat to medium-high. Add wine cook until reduced to 1/4 cup, about 10 minutes.

Add tomatoes, half the basil, and the water. Bring to a gentle simmer and cook 15 minutes. Add bread cook, stirring occasionally, 20 minutes. Season with salt and pepper cook 10 minutes more. Add remaining basil cook 10 minutes. Add more water, if necessary, to achieve desired consistency. Serve drizzled with oil and sprinkled with cheese.


Recipe Summary

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 1/2 medium leeks, white parts only, washed well and finely chopped (1 cup)
  • 1 small red onion, finely chopped (1/3 cup)
  • 9 garlic cloves, minced
  • 1 1/2 cups dry white wine
  • 2 1/4 pounds tomatoes, coarsely chopped
  • 3/4 cup loosely packed fresh basil leaves, cut into thin strips
  • 3 3/4 cups water, plus more as needed
  • 6 ounces day-old rustic bread, cut into 1/2-inch cubes (2 1/4 cups)
  • Coarse salt and freshly ground pepper
  • Finely grated Parmesan cheese, for serving

Cook oil, leeks, onion, and garlic in a large stockpot over medium heat, stirring, until vegetables turn golden, about 7 minutes. Raise heat to medium-high. Add wine cook until reduced to 1/4 cup, about 10 minutes.

Add tomatoes, half the basil, and the water. Bring to a gentle simmer and cook 15 minutes. Add bread cook, stirring occasionally, 20 minutes. Season with salt and pepper cook 10 minutes more. Add remaining basil cook 10 minutes. Add more water, if necessary, to achieve desired consistency. Serve drizzled with oil and sprinkled with cheese.


Recipe Summary

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 1/2 medium leeks, white parts only, washed well and finely chopped (1 cup)
  • 1 small red onion, finely chopped (1/3 cup)
  • 9 garlic cloves, minced
  • 1 1/2 cups dry white wine
  • 2 1/4 pounds tomatoes, coarsely chopped
  • 3/4 cup loosely packed fresh basil leaves, cut into thin strips
  • 3 3/4 cups water, plus more as needed
  • 6 ounces day-old rustic bread, cut into 1/2-inch cubes (2 1/4 cups)
  • Coarse salt and freshly ground pepper
  • Finely grated Parmesan cheese, for serving

Cook oil, leeks, onion, and garlic in a large stockpot over medium heat, stirring, until vegetables turn golden, about 7 minutes. Raise heat to medium-high. Add wine cook until reduced to 1/4 cup, about 10 minutes.

Add tomatoes, half the basil, and the water. Bring to a gentle simmer and cook 15 minutes. Add bread cook, stirring occasionally, 20 minutes. Season with salt and pepper cook 10 minutes more. Add remaining basil cook 10 minutes. Add more water, if necessary, to achieve desired consistency. Serve drizzled with oil and sprinkled with cheese.


Recipe Summary

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 1/2 medium leeks, white parts only, washed well and finely chopped (1 cup)
  • 1 small red onion, finely chopped (1/3 cup)
  • 9 garlic cloves, minced
  • 1 1/2 cups dry white wine
  • 2 1/4 pounds tomatoes, coarsely chopped
  • 3/4 cup loosely packed fresh basil leaves, cut into thin strips
  • 3 3/4 cups water, plus more as needed
  • 6 ounces day-old rustic bread, cut into 1/2-inch cubes (2 1/4 cups)
  • Coarse salt and freshly ground pepper
  • Finely grated Parmesan cheese, for serving

Cook oil, leeks, onion, and garlic in a large stockpot over medium heat, stirring, until vegetables turn golden, about 7 minutes. Raise heat to medium-high. Add wine cook until reduced to 1/4 cup, about 10 minutes.

Add tomatoes, half the basil, and the water. Bring to a gentle simmer and cook 15 minutes. Add bread cook, stirring occasionally, 20 minutes. Season with salt and pepper cook 10 minutes more. Add remaining basil cook 10 minutes. Add more water, if necessary, to achieve desired consistency. Serve drizzled with oil and sprinkled with cheese.


Recipe Summary

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 1/2 medium leeks, white parts only, washed well and finely chopped (1 cup)
  • 1 small red onion, finely chopped (1/3 cup)
  • 9 garlic cloves, minced
  • 1 1/2 cups dry white wine
  • 2 1/4 pounds tomatoes, coarsely chopped
  • 3/4 cup loosely packed fresh basil leaves, cut into thin strips
  • 3 3/4 cups water, plus more as needed
  • 6 ounces day-old rustic bread, cut into 1/2-inch cubes (2 1/4 cups)
  • Coarse salt and freshly ground pepper
  • Finely grated Parmesan cheese, for serving

Cook oil, leeks, onion, and garlic in a large stockpot over medium heat, stirring, until vegetables turn golden, about 7 minutes. Raise heat to medium-high. Add wine cook until reduced to 1/4 cup, about 10 minutes.

Add tomatoes, half the basil, and the water. Bring to a gentle simmer and cook 15 minutes. Add bread cook, stirring occasionally, 20 minutes. Season with salt and pepper cook 10 minutes more. Add remaining basil cook 10 minutes. Add more water, if necessary, to achieve desired consistency. Serve drizzled with oil and sprinkled with cheese.


Recipe Summary

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 1/2 medium leeks, white parts only, washed well and finely chopped (1 cup)
  • 1 small red onion, finely chopped (1/3 cup)
  • 9 garlic cloves, minced
  • 1 1/2 cups dry white wine
  • 2 1/4 pounds tomatoes, coarsely chopped
  • 3/4 cup loosely packed fresh basil leaves, cut into thin strips
  • 3 3/4 cups water, plus more as needed
  • 6 ounces day-old rustic bread, cut into 1/2-inch cubes (2 1/4 cups)
  • Coarse salt and freshly ground pepper
  • Finely grated Parmesan cheese, for serving

Cook oil, leeks, onion, and garlic in a large stockpot over medium heat, stirring, until vegetables turn golden, about 7 minutes. Raise heat to medium-high. Add wine cook until reduced to 1/4 cup, about 10 minutes.

Add tomatoes, half the basil, and the water. Bring to a gentle simmer and cook 15 minutes. Add bread cook, stirring occasionally, 20 minutes. Season with salt and pepper cook 10 minutes more. Add remaining basil cook 10 minutes. Add more water, if necessary, to achieve desired consistency. Serve drizzled with oil and sprinkled with cheese.


Recipe Summary

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 1/2 medium leeks, white parts only, washed well and finely chopped (1 cup)
  • 1 small red onion, finely chopped (1/3 cup)
  • 9 garlic cloves, minced
  • 1 1/2 cups dry white wine
  • 2 1/4 pounds tomatoes, coarsely chopped
  • 3/4 cup loosely packed fresh basil leaves, cut into thin strips
  • 3 3/4 cups water, plus more as needed
  • 6 ounces day-old rustic bread, cut into 1/2-inch cubes (2 1/4 cups)
  • Coarse salt and freshly ground pepper
  • Finely grated Parmesan cheese, for serving

Cook oil, leeks, onion, and garlic in a large stockpot over medium heat, stirring, until vegetables turn golden, about 7 minutes. Raise heat to medium-high. Add wine cook until reduced to 1/4 cup, about 10 minutes.

Add tomatoes, half the basil, and the water. Bring to a gentle simmer and cook 15 minutes. Add bread cook, stirring occasionally, 20 minutes. Season with salt and pepper cook 10 minutes more. Add remaining basil cook 10 minutes. Add more water, if necessary, to achieve desired consistency. Serve drizzled with oil and sprinkled with cheese.


Recipe Summary

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 1/2 medium leeks, white parts only, washed well and finely chopped (1 cup)
  • 1 small red onion, finely chopped (1/3 cup)
  • 9 garlic cloves, minced
  • 1 1/2 cups dry white wine
  • 2 1/4 pounds tomatoes, coarsely chopped
  • 3/4 cup loosely packed fresh basil leaves, cut into thin strips
  • 3 3/4 cups water, plus more as needed
  • 6 ounces day-old rustic bread, cut into 1/2-inch cubes (2 1/4 cups)
  • Coarse salt and freshly ground pepper
  • Finely grated Parmesan cheese, for serving

Cook oil, leeks, onion, and garlic in a large stockpot over medium heat, stirring, until vegetables turn golden, about 7 minutes. Raise heat to medium-high. Add wine cook until reduced to 1/4 cup, about 10 minutes.

Add tomatoes, half the basil, and the water. Bring to a gentle simmer and cook 15 minutes. Add bread cook, stirring occasionally, 20 minutes. Season with salt and pepper cook 10 minutes more. Add remaining basil cook 10 minutes. Add more water, if necessary, to achieve desired consistency. Serve drizzled with oil and sprinkled with cheese.


Watch the video: Pappa al pomodoro (January 2022).