The weather and seasons are so wacky these days, when spring arrives it can feel like the peak of winter. This classic Italian dish is what I love to make when I am craving tomato soup on those days.
Seasonal ripe tomatoes aren’t available yet, so what could be better than a steamy bowl of tomato bread soup, fragrant with basil and sage, and drizzled with a fruity olive oil? Pappa al pomodoro is a Tuscan staple. Originally thought of as peasant food, this soup is a way to use up any leftover bread and tomatoes you may have. In my research on this soup I found that it has been called half soup-half sauce, a soft bread salad, and even tomato mush. Fresh tomatoes are used, and it is traditionally served warm, not hot or cold.
My version updates a few of the classic ideas and instead of fresh tomatoes uses canned tomatoes, and it is served piping hot. This tomato soup is very soft and almost silky with pieces of bread falling apart in the tomato broth base. It is just the answer for a warm cozy lunch or supper on a blustery day.
I have tried this soup with different types of tomatoes and by far the best canned Italian diced tomatoes (San Marzano) will make a major difference. San Marzano is a region in Italy where Roma tomatoes are grown, and it is said the soil is the secret to their incredibly rich flavor. Don’t use crushed tomatoes, as the flavor and texture will not be the same.
Tasty Tips
- Look for the best quality canned Italian tomatoes (San Marzano brand).
- Use a good-quality fruity extra-virgin olive oil.
- Prepare this when you have leftover country bread, and it has dried out.
- Drizzle 1/2 teaspoon balsamic syrup or glaze on the top of each bowl of soup.
- Add a dollop of ricotta cheese or fresh goat cheese to the soup bowl and then ladle over the soup for a slightly creamy result.
Pappa al Pomodoro
Serves 4 to 6- 1 (28 ounce) can good Italian plum tomatoes with juice, San Marzano brand preferred
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, minced
- 1/2 cup finely chopped basil leaves
- 1/4 cup finely chopped fresh sage leaves
- 4 cups chicken or vegetable stock
- 1 1/2 pounds country-style bread, cut into 2-inch cubes
- Salt and freshly ground pepper to taste
- 1/4 cup freshly grated Parmesan cheese, for garnish
- Extra basil and sage leaves, for garnish
2. In a medium soup pot heat the oil on medium heat. Saute the garlic for half a minute or until softened but not browned. Add the basil and sage and cook for another minute or until softened and aromatic.
3. Add the reserved tomatoes and stock; bring to a boil on high heat. Reduce heat to medium-low, cover and simmer for about 10 minutes or until the tomato mixture is cooked down a little.
4. Add the bread and cook another 5 minutes, covered. Season to taste with salt and pepper. Let soup sit for a few more minutes to allow the bread to soften and melt into the soup.
5. To serve: Ladle into shallow soup bowls, sprinkle with Parmesan cheese and garnish with a basil and sage leaf. Serve immediately.
Advance preparation: This can be prepared ahead through Step 4 up to four hours ahead of serving. The longer it sits, the thicker it will become. Cover and leave at room temperature. Reheat gently.
