Pappa al Pomodoro (Tuscan Tomatoes and Bread Soup)
Let’s talk about daily food today. Store cupboard meal. Dinner when you don’t want to make dinner. Or maybe dinner when you are short on budget 😬. The Tuscan tomatoes and bread soup is called Pappa al Pomodoro defintely meets these descriptions! It’s not the exactly the classic version from Italian grandmas but, to be honest, in Finland, it’s a bit difficult to find fresh tasty tomatoes… Even during the summer.
So we found a way around it with our store cupboard’s content (just the tomatoes actually the rest is to be added to the shopping list of course!). Anyway, we love it, easy to make, it’s comfort food and our Little one enjoys it (and that’s important! Because trust me when you have a toddler at home, they don’t always enjoy the food you serve on the table , especially vegetale soups 🤪).
If you want to make this soup at home, try to buythe finest tin tomatoes you could find in your grocery shop. They are really important. Of course if you want to make Pappa al pomodoro in the middle on summer, and if you can buy nice tomoatoes from the markey or even better pick up some tasty tomatoes from your garden, use them!! But the recipe will then be a bit different, you will have to add some stock to it. You can find a great recipe on the foodblog Un déjeuner de soleil, it’s in French but I’m pretty sure Google could help you with that. I highly recommend her blog for Italian cuisine.
Traditionally this soup is made from leftovers. You can use stale bread instead of the ciabatta, it will work really well with this recipe.
I hope you will enjoy this soup as much as we do!
Pappa al pomodoro
Ingredients
- 2 tins of plum tomatoes, the nicest in store
- 4 gloves of garlic
- 1 ciabatta (around 200g)
- 40 g parmesan
- Basil
- Olive oil
Instructions
- Peel and finely slice the garlic.
- Heat the olive oil in a saucepan. Add the garlic and fry for few minutes.
- Add the plum tomatoes and some leaves of basil (the large ones). Add two tin's worth of water. Gently mash the tomatoes.
- Tear in the ciabatta and add it to the saucepan. Stir.
- Season with salt and pepper. Cook for 5 minutes on medium heat.
- Grate the parmesan and stir in the soup.
- Serve the soup in four bowls and add fresh basil leaves.
I love this soup. It’s often a life saver for us on the busy evening. Let me know if you try it, I’m curious to hear what you think about it!
While waiting to eat it in Italy, I wish you Bon appétit!
Oupsi, it seems like some little hands slipped inside the picture 😁!
