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Tuscan Tomato Soup (Pappa al Pomodoro)
Tuscan Tomato Soup (Pappa al Pomodoro)
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Traditional Tuscan tomato soup with veggies, Parmesan, and bread.
Ingredients:
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 rib celery, finely chopped
  • 4 cups passata (crushed tomatoes)
  • 2 tablespoons milk
  • salt
  • 1 onion, peeled
  • 1 carrot
  • 1 stalk celery
  • 4 cups water
  • 8 cups stale Italian bread, crumbled
  • 1.25 cups grated Parmesan cheese
  • 1 tablespoon extra-virgin olive oil, divided
  • 2 tablespoons Parmesan cheese, shaved
  • 5 leaves chopped fresh basil
Instructions:
  • In a large saucepan over medium heat, warm 3 tablespoons of olive oil. Add chopped onion, carrot, and celery, and cook until softened for about 15 minutes, stirring occasionally. Pour in tomato passata and milk, season with salt, cover, and simmer the sauce for 20 minutes until flavors meld perfectly.
  • Place an entire onion, a whole carrot, and a celery stalk in a stockpot. Cover with water and bring to a boil. Allow to simmer for 15 minutes, then strain out the vegetables and keep the stock warm.
  • Combine 1 1/2 cups of stock with tomato sauce. Mix in stale bread and let it sit for 15 to 20 minutes to soften.
  • Blend tomato-bread mixture, 1 1/4 cups grated Parmesan cheese, and 1 teaspoon olive oil in a blender until smooth and mousse-like.
  • Serve the soup in bowls topped with shaved Parmesan cheese, drizzled with the remaining olive oil, and garnished with fresh basil leaves.

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