Tuscan Tomato Soup Recipe (Pappa al Pomodoro) (2024)
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Pappa al Pomodoro – a rustic authentic Tuscan Tomato Soup made with bread; wholesome, hearty, warming and filling.
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Tuscan Tomato Bread Soup
Traditionally made with the last of summer’s San Marzano tomatoes, lots of day old bread, garlic and herbs. No beans allowed here, make a minestrone or ribollita instead if that’s what you are after.
I did a bruschetta spin on this classic and chose to grill some crusty Italian bread instead of stale bread. I’m pretty sure this is the only way to make Tuscan tomato soup from this day on.
You start by creating a flavor base of sauteed onions, garlic, spicy red chile pepper in a light drizzle of olive oil. Add a little touch of fresh rosemary but go easy with this herb as it can be very strong and pungent, so make sure to taste as you go.
The Tomatoes
Tomatoes play a huge roll in Tuscan soups and cuisine, so I’m insisting on San Marzano tomatoes that you can quickly blanch and peel and add to your soup. But, since you probably don’t have any growing in the backyard either, we’ll need to use the canned variety.
Not to worry as this makes your life easier as they are already blanched and peeled and ready to go. Use about 10 of those tomatoes and your soup will be amazing. Do NOT use the sauce they come canned in. A Tuscan soup has a thinner consistency that will be thickened up with the addition of the stale bread or in our case bruschetta.
I like to make my own vegetable stock for this and pretty much just do a nice fridge clean up. Simmer together carrots, onion, garlic a bunch of thyme, a couple of bay leaves, some peppercorns, half a bell pepper, whatever needs using up. Really delicious of course but you can use any store bough veggie stock you like.
The Bread for Tuscan Tomato Soup
While my soup is simmering away and making the shack smell like a small Tuscan town on a chilly day, I start on the bruschetta. You know how we love our bruschetta around here.
So I grill thick slice of Italian bread and rub it with garlic on both sides before lightly brushing it with olive oil. Hit it with some sea salt and wait for your soup to be ready.
When ready to eat just use the best kitchen utensils of all times (your hands), and tear the bruschetta into rustic pieces and add them to the pot of soup. Cover with a lid and let it sit for about 10 minutes for the bread to soak up the broth, thicken it up and the flavors to mingle together. Instant dumplings baby!
More Italian Soups
Roasted Tomato Soup
San Marzano Tomato Soup
Roasted Red Pepper Tomato Soup
Italian Vegetable Soup with Farro
White Bean Soup
Zuppa Toscana
Italian Red Lentil Soup
Escarole Soup
Ribollita
Kale Soup
how to make Pappa Al Pomodoro
4.80 from 5 votes
Tuscan Tomato Soup Recipe (Pappa al Pomodoro)
Pappa al Pomodoro - a rustic Tuscan tomato bread soup made with day old bread, tomatoes and herbs.
In a medium size heavy bottom pot add a good lug of olive oil.
Add the onions and red pepper flakes and sauté together for about 5 minutes until translucent. At this point stir in the rosemary and garlic and give it a good stir.
1 small onion, 5 cloves garlic, 1.5 tsp red pepper flakes, 1 tbsp Rosemary
Crush the tomatoes with your hands and add them to the pot (Reserve the sauce from the can for another recipe, do not use here). Pour in the vegetable stock and bring your tomato soup to a gentle simmer. Cook on low flame for 25 minutes.
8-10 San Marzano tomatoes, 1.5 quarts vegetable stock
Adjust seasonings to taste with sea salt and set aside.
The Bread
While the soup is simmering, cut the bread in 1 inch slices and grill it on both sides on a cast iron grill pan until nice charred grill marks form.
1 loaf crusty bread
Use a large garlic clove and rub both sides of the bread. Brush with olive oil and sprinkle with sea salt.
1 clove garlic, 1 pinch Sea salt
Using your hands tear the bruschetta into rustic pieces and add them to the tomato soup. Cover with a lid and allow it to sit for 10 minutes.
Ladle the soup into bowls and serve garnished with the fresh parsley and extra red pepper flakes.
1/3 cup Italian parsley
Notes
Bread - Traditionally the soup is made with day old bread but it's so much more delicious with garlic bruschetta.
If you don't have any bread you could add some pasta or gnocchi instead.
Add some clams in the last few minutes of cooking to turn this into a Zuppa di Pesce or Cioppino.
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
For a creamy and rich tomato soup, consider adding heavy cream or yogurt. These dairy products not only add thickness but also enhance the flavor. Stir in a splash of heavy cream or a spoonful of Greek yogurt and let it simmer for a few minutes.
Simmer the soup longer. This evaporates more water, thickening the soup and intensifying its flavor. It does tend to flatten the bright, fresh flavors of tomato. Add fresh diced tomato and a little fresh basil moments before serving.
You can use either depending on your taste. Water is perfectly fine but using milk will make the end product much richer. With most brands, you can use either option. Milk makes the tomato soup creamier, and it tastes better, that way.
When you add baking soda to tomato soup (or sauce, or chili), it neutralizes the acid in the tomatoes. Not only will this make the tomatoes taste less acidic (good news if your tomatoes turned out more sour than you expected), but it also means that you can now add milk to your soup without risking curdling it.
This probably isn't a surprise, as basil and tomatoes are a delicious duo. But think beyond basil — rosemary and thyme can add earthiness; chives and parsley showered on top add a fresh finish; even freshly chopped mint (maybe with some feta cheese) can add a refreshing pop of flavor to every spoonful.
This tip comes from food science. Add a small spoonful of sugar to enhance the natural sweetness of the tomatoes. Season with salt in all of the steps (starting with the sauteed onions). This ensures your tomato soup is never bland.
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
Adding milk or cream to a soup can balance contrasting tastes and help ingredients that don't typically mesh blend seamlessly. Plus, the extra calories in milk or cream can make for a more filling soup served solo and without any accompanying sides.
To thwart the curdling tendency, changing procedures will render a smooth tomato soup. Heat the tomato mixture and cream separately, then slowly add tomatoes to the cream near the end of the cooking process. Once mixed, heat the mixture gently to 180 degrees. Do not boil.
Add a can of diced tomatoes, a bit of cream, and torn fresh basil leaves. Swirl some red wine vinegar into the soup and serve with a stack of mozzarella and fresh basil leaves on a toasted baguette. Add a drizzle of pesto (homemade or store bought) and finish with toasted pine nuts and croutons.
While both are delicious, they are quite different, especially when it comes to the texture. Tomato bisque is thicker and creamier in texture, and calls for the use of milk and/or cream.
Acidic ingredients like lemon juice, vinegar, tomatoes, or even wine can cause your milk to curdle. Prevent this reaction by reducing your acids first before adding dairy. Remember this tip when making creamy adobo, tomato soup, or a citrusy cream-based pasta.
If it tastes overly acidic or sharp, add a quarter teaspoon of baking soda. The soup will bubble and fizz wherever the soda lands as carbon dioxide is released. Give it a good stir to make sure the soda is fully spent; when the bubbles subside, taste again and add another quarter teaspoon if needed.
Use fresh vegetables, high-quality meats or broth, and fresh herbs to add depth of flavor. Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex.
Update: totally fixed my soup! Added a tablespoon of butter and a can of tomato paste, simmered that for a bit and added my soup from yesterday, maybe 3 tablespoons of cream and let some parm melt in the soup while it simmered for a bit.
How can I reduce the acidity in a tomato soup? With a bit of sugar or honey. Start with a little, then add more to your desired taste. Alternatively, you can also add a ¼ teaspoon of baking soda.
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