Pappa Al Pomodoro

Italian classic bread and tomato soup
Ingredients - Serves 4
  • 500 g tomatoes, quartered
  • 4-5 cloves (or 15 g) of garlic, whole and unpeeled
  • ½ a medium loaf of bread, torn into 2" pieces
  • 3 tbsp extra virgin olive oil
  • 4 cups vegetable stock or water
  • a handful of fresh basil leaves or 1 tbsp dried basil
  • ¼ cup ricotta, optional
  • 4 tbsp tomato puree or passata, optional
  • Salt, to taste
  • ground black pepper
  1. Heat the olive oil in a large pot
  2. Add tomatoes and garlic and cook till the skins of the garlic and tomatoes start to peel off
  3. Get rid of the garlic skin, add the basil and half the stock and cook till the tomatoes are completely soft
  4. Add ¾th of the bread and cook for a few more minutes. Blend till smooth
  5. Use a regular {blender} or you can also use a {hand blender} (or immersion blender) which works wonderfully for soups
  6. Add tomato puree, remaining stock and bread, salt and black pepper
  7. Mix well and simmer for 2-3 minutes
  8. Serve hot with a dollop of ricotta (optional)
By on