This Tuscan Bread & Tomato Soup is of a poor-man meal origin, but it’s one of the most luxurious comfort food you can make at home.
Imagine, toasted garlic rubbed bread soaked in thick tomato sauce with a touch of classic italian herbs.
They say Pappa al Pomodoro was originated in Siena, Tuscany centuries ago.
It was a way to use leftover stale bread.
Interestingly, it had become famous outside of Tuscany after it was mentioned in a publication of the sequential novel in the magazine.
There is even a famous Italian song: “Viva la pappa col pomodoro”
Made from the most simple ingredients and with an incredible taste it has, it’s ALSO an amazing dish if you believe in “zero waste kitchen”.
During summer time I like to make it with a fresh homemade basil tomato passata.
TIP 1: If you’re like me, like to feel little chunks of tomatoes in the soup, so I use both tomato sauce and diced tomatoes with 1:1 ratio. But you can use just tomato sauce equally successful. Just be sure to double the quantity.
TIP 2: Use vegetable stock for lighter vegetarian version. But it’s REALLY changes the game if you use meat stock. So much more flavorful!
Enjoy it hot during the cold season and at a room temperature or chilled during hot summer days.
And because of that you can make it IN ADVANCE and enjoy the second day.
- 6 oz stale country bread
- 1 cup passata/ tomato sauce
- 1 cup diced tomatoes
- 2 cups stock vegetable, chicken or beef
- 1 large garlic clove
- 3 tbsp Extra virgin olive oil
- Handful fresh basil leaves
- Salt, pepper to taste
- 1 tbsp sugar (optional)
- Parmesan cheese (optional)
Start by toasting stale bread in the oven or on the grill until slightly brown.
In the oven: for 7-10 minutes at 400F
On the grill: for a few minutes on each side.
Once ready, let cool lightly. Rub each piece with garlic clove.
In a large skillet pan add a splash of oil oil. Place bread pieces evenly.
Add tomato sauce, diced tomatoes and vegetable or meat stock.
If tomato sauce is not sweet enough add 1 tbsp of sugar.
Taste for salt. Add pepper and more salt if needed.
Let simmer for 30-40 minutes, stirring occasionally and breaking bread into smaller pieces.
Soup is ready ready when bread and tomatoes become one completely mushy mix.
Add torn fresh basil leaves, give a final stir.
Serve hot, drizzled with high quality extra virgin olive oil.
Take this Bread and Tomato Soup up level to the next by coating with a layer of freshly grated Parmesan cheese.
What you think, would you give it a try next time you have some leftover bread?