Pappa al pomodoro
This simple tomato, bread and basil soup hails from Tuscany, a region renowned for its soups. As simple as it sounds, this quick and easy dish delivers bags of flavour and makes a great vegan lunch or starter. Be sure to use good quality extra virgin olive oil – it makes all the difference.
Pappa al pomodoro is what most people would call the definitive taste of Italy; tomatoes, garlic, basil and plenty of extra virgin olive oil. The very thick soup is full of Tuscan bread (which traditionally doesn’t contain salt and therefore goes stale quicker than regular bread) and can be served warm and comforting or chilled and refreshing. Good quality olive oil is key here, as are the tomatoes – this recipe calls for tinned, but it’s a wonderful way to use up a glut of ripe tomatoes too.
Ingredients
Metric
Imperial
- 50ml of olive oil, plus extra for drizzling
- 1 large onion, finely diced
- 6 garlic cloves, finely chopped
- 4 sprigs of basil
- 200g of stale bread, crusts removed, torn into chunks
- 800g of tinned San Marzano tomatoes, or another very high-quality variety
- 1 tsp sugar
- 200ml of vegetable stock
- salt
- pepper
Method
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