Pappa al Pomodoro: tomato soup

soups 571 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Pappa al Pomodoro: tomato soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 55 minutes
  • Calories: -
  • Difficulty: Easy
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The name of this Tuscan soup is translated from Italian as “tomato porridge”. This is how it should turn out as a result - a thick and aromatic tomato porridge filled with bright summer flavors of Mediterranean ingredients: sweet tomatoes, fragrant basil, parmesan, pancetta. To make the soup thick, cubes of stale bread are added to it - this is also very satisfying! For flavor, the onion and carrot halves are first fried in a saucepan, which Jada de Laurentiis recommends removing at the end so that the soup is smooth.

Ingredients

Directions

  1. Heat a medium cauldron over medium-high heat. Add olive oil and pancetta and cook until the pancetta is crispy, about 4 minutes. Transfer to a paper towel lined plate to drain off excess grease. Add red onions, carrots, garlic and red peppers to the cauldron. Reduce heat to medium and cook, stirring frequently, until aroma appears, 1 minute. Add salt, canned tomatoes, chicken stock, and bread cubes; stir to distribute evenly. Top with basil sprigs and parmesan crust. Bring to a boil, then reduce heat. Stir in pancetta.
  2. Simmer the soup on a low boil for 25 minutes, stirring frequently to break the bread and prevent the parmesan rind from sticking to the bottom of the cauldron. If the soup gets too thick, add more broth; the finished soup should be silky and thickened. Add the grated parmesan. To serve, pour the soup into bowls, sprinkle with Parmesan and chopped basil, drizzle with olive oil.

Pappa al Pomodoro: tomato soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 55 minutes
  • Calories: -
  • Difficulty: Easy

The name of this Tuscan soup is translated from Italian as “tomato porridge”. This is how it should turn out as a result - a thick and aromatic tomato porridge filled with bright summer flavors of Mediterranean ingredients: sweet tomatoes, fragrant basil, parmesan, pancetta. To make the soup thick, cubes of stale bread are added to it - this is also very satisfying! For flavor, the onion and carrot halves are first fried in a saucepan, which Jada de Laurentiis recommends removing at the end so that the soup is smooth.

Ingredients

Directions

  1. Heat a medium cauldron over medium-high heat. Add olive oil and pancetta and cook until the pancetta is crispy, about 4 minutes. Transfer to a paper towel lined plate to drain off excess grease. Add red onions, carrots, garlic and red peppers to the cauldron. Reduce heat to medium and cook, stirring frequently, until aroma appears, 1 minute. Add salt, canned tomatoes, chicken stock, and bread cubes; stir to distribute evenly. Top with basil sprigs and parmesan crust. Bring to a boil, then reduce heat. Stir in pancetta.
  2. Simmer the soup on a low boil for 25 minutes, stirring frequently to break the bread and prevent the parmesan rind from sticking to the bottom of the cauldron. If the soup gets too thick, add more broth; the finished soup should be silky and thickened. Add the grated parmesan. To serve, pour the soup into bowls, sprinkle with Parmesan and chopped basil, drizzle with olive oil.

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