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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 561 Calories

Ingredients

• 2 tablespoons milk
• 4 cups water
• 1 onion, finely chopped
• 1 onion, peeled
• 1 carrot, finely chopped
• 1 carrot
• 1 stalk celery
• salt
• 3 tablespoons extra-virgin olive oil
• 1 rib celery, finely chopped
• 1 tablespoon extra-virgin olive oil, divided
• 4 cups passata (crushed tomatoes)
• 8 cups stale Italian bread, crumbled
• 2 tablespoons Parmesan cheese, shaved
• 5 leaves chopped fresh basil
• 1.25 cups grated Parmesan cheese

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Ladle soup into bowls and serve with shaved Parmesan cheese and drizzled with remaining olive oil. Garnish with basil leaves.

Step 5

Gather all ingredients.

Step 6

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.

Step 7

Stir in tomato passata and milk. Season with salt, cover and simmer tomato sauce until flavors are well combined, 20 minutes.