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Tuscan Tomato Soup (Pappa al Pomodoro)
Known in Tuscany and all over Italy as "Pappa al pomodoro", this thick soup is made with tomatoes, vegetables, Parmesan, and day-old bread.
Ingredients
- 3 tablespoonsextra-virgin olive oil
- 1onion, finely chopped
- 1carrot, finely chopped
- 1rib celery, finely chopped
- 4 cupspassata (crushed tomatoes)
- 2 tablespoonsmilk
- salt
- 1onion, peeled
- 1carrot
- 1stalk celery
- 4 cupswater
- 8 cupsstale italian bread, crumbled
- 1 ¼ cupsgrated parmesan cheese
- 1 tablespoonextra-virgin olive oil, divided
- 2 tablespoonsparmesan cheese, shaved
- 5leaves chopped fresh basil
Directions
- 1
Gather all ingredients.
- 2
Heat 3 tablespoons olive oil in a large saucepan over medium heat; add chopped onion, chopped carrot, and chopped celery. Cook until softened, stirring often, about 15 minutes.
- 3
Stir in tomato passata and milk. Season with salt, cover and simmer tomato sauce until flavors are well combined, 20 minutes.
- 4
Combine whole onion, whole carrot, and whole celery stalk in a stockpot; cover with water and bring to a boil. Simmer for 15 minutes. Strain vegetables and keep stock warm.
- 5
Stir 1 1/2 cups stock into tomato sauce. Add stale bread; stir and set aside for 15 to 20 minutes to allow the bread to soften.
- 6
Combine tomato-bread mixture, 1 1/4 cups grated Parmesan cheese, and 1 teaspoon of olive oil in a blender; blend until mixture has consistency of a mousse.
- 7
Ladle soup into bowls and serve with shaved Parmesan cheese and drizzled with remaining olive oil. Garnish with basil leaves.