Bread and Tomato Soup (Papa Al Pomodoro)
6 servings
30 minutes
Papa Al Pomodoro is a traditional Tuscan soup embodying Italian culinary philosophy: simplicity, seasonality, and rich flavor. Originally created as a way to use stale bread, it has become a true symbol of cozy country cuisine. The bright taste of tomatoes harmonizes with the freshness of basil, while anchovies add a slight spiciness. The creamy texture is achieved through softened bread that turns the soup into a tender, warming dish. The uniqueness of Papa Al Pomodoro lies in its versatility: it is good both hot and chilled, making it perfect for a light summer lunch or a cozy winter dinner. It can be served with a drizzle of olive oil and fresh basil leaves that add extra brightness to the flavor.
1
Score the tomatoes with the tip of a knife and immerse them in hot water for 40 seconds. Then drain the water and peel the tomatoes under cold water. Squeeze out the insides of the tomatoes, not necessarily completely, and set aside.
- Tomatoes: 1 kg
2
Pour a little olive oil into a deep non-stick pot to cover the bottom. Peel and finely chop three cloves of garlic and add them to the pot. Finely chop half a chili pepper and add it as well. Place the tomatoes in the pot and lightly crush them with a spatula. Take a large bunch of basil — it pairs well with tomatoes, chop the stems finely and add them to the pot, setting the leaves aside. Next, add two anchovy fillets — they will dissolve completely, so you won't even notice them. Pour in a can of good quality canned tomatoes, preferably Italian. Mix well and let it simmer for a minute.
- Extra virgin olive oil: 5 tablespoon
- Garlic: 3 cloves
- Chili pepper: 0.5 piece
- Tomatoes: 1 kg
- Basil: 1 bunch
- Salted anchovies in oil: 2 pieces
- Plum tomatoes in their own juice: 1 jar
3
Take good stale white bread, cut it in half, and crumble the flesh into the soup. Let the bread soften for a couple of minutes. Use equal parts of bread and tomatoes. Add a little water to cover the tomatoes and let it simmer for a few more minutes. Meanwhile, add parmesan, a pinch of salt and pepper, five tablespoons of good olive oil, and tear the basil leaves, mixing everything thoroughly.
- Stale white bread: 500 g
- Grated Parmesan cheese: 100 g
- Sea salt: pinch
- Ground black pepper: pinch
- Extra virgin olive oil: 5 tablespoon
- Basil: 1 bunch