Pappa al Pomodoro Soup
Pappa al pomodoro soup - tomato and bread soup is rustic, hearty and full of deep tomato flavor. A comforting Italian classic that's worth making again and again.
Servings: 4
Equipment
Ingredients
- 1 Can crushed tomatoes 28-Ounce
- ⅓ Cup olive oil
- 1 Cup water
- 15 Cloves garlic or to taste
- 2 Pints cherry tomatoes or grape tomatoes
- 16 Ounces Italian bread
- 1 Tablespoon balsamic vinegar
- ½ Teaspoon salt
- ½ Teaspoon black pepper fresh
- ½ Teaspoon red pepper flakes
- ¼ Cup basil leaves fresh, chopped
Optional Ingredients
- 4 Balls burrata cheese
- 1 to 2 Teaspoons granulated sugar
Instructions
- Preheat the oven to 400 degrees F.
- Place the cherry tomatoes and garlic cloves on a baking sheet that has edges. Pour the olive oil over the top and mix it so that all the tomatoes and garlic are coated. Roast in the preheated oven for about 30 minutes until the garlic is soft and golden, and the tomatoes are golden.
- While the tomatoes and garlic are roasting, pour the crushed tomatoes, salt, pepper, red pepper flakes, and balsamic vinegar into a soup pot. Bring to a light boil then reduce heat to low, cover and let simmer.
- When the cherry tomatoes and garlic have finished roasting, pour all of the tomatoes, garlic, along with any oil and juices on the pan into the pot with the simmering crushed tomatoes.
- Stir in 1 cup of hot water.
- Remove the pot from heat, carefully using a masher, spatula, or wooden spoon carefully mash the garlic and cherry tomatoes into the soup.
- Take the bread and crumble the insides of the bread into the soup, leaving the crust out. Mix into the soup.
- Add the basil and stir to combine.
- At this point, give the soup a taste - depending on the tomatoes, it's possible the soup may need 1 to 2 teaspoons of sugar to help tame the acidity.
- Spoon the soup into bowls, top with a ball (bulb) of burrata cheese, a good drizzle of olive oil, and a little drizzle of balsamic vinegar if liked.
Notes
Use quality olive oil: It adds richness and elevates the flavor.
Taste before adding sugar: Some tomatoes may already be sweet enough.
Let the bread soak: Give it time to fully absorb the liquid and thicken the soup.
Roast everything well: Golden garlic and blistered tomatoes make a huge difference in flavor.
Taste before adding sugar: Some tomatoes may already be sweet enough.
Let the bread soak: Give it time to fully absorb the liquid and thicken the soup.
Roast everything well: Golden garlic and blistered tomatoes make a huge difference in flavor.
Nutrition
Calories: 697kcal | Carbohydrates: 100g | Protein: 21g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 2mg | Sodium: 1978mg | Potassium: 1141mg | Fiber: 10g | Sugar: 19g | Vitamin A: 1759IU | Vitamin C: 70mg | Calcium: 301mg | Iron: 9mg
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