Name: Pappa al Pomodoro Soup Recipe
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 5 lb tomatoes; 1⁄2 cup extra-virgin olive oil; 1 large onion; 4 cloves garlic; red pepper; salt; 1⁄2 lb stale; 1 cup basil leaves; ricotta cheese

Pappa al Pomodoro Soup Recipe

How To Make Pappa Al Pomodoro Soup

This pappa al Pomodoro soup recipe is made with simple, bright ingredients. Warm and aromatic, it’s the perfect comfort food for a cold day.

Prep: 30 mins

Cook: 30 mins

Total: 1 hr

Serves:

Ingredients

5 lb tomatoes
1⁄2 cup extra-virgin olive oil, plus more for drizzling
1 large onion, halved lengthwise and thinly sliced
4 cloves garlic, thinly sliced
red pepper, crushed
salt
1⁄2 lb stale, crustless, 1-inch Italian bread cubes (4 cups)
1 cup basil leaves, torn
ricotta cheese, for serving

Instructions

First, fill a large pot with water and boil it. Then cut a slit at the base of each tomato. Blanch the tomatoes in the boiling water for 10 seconds or until the skins start to split.
Fill a large bowl with ice water. Transfer the blanched tomatoes to the ice water to cool.
Peel and cut the tomatoes in half, crosswise. Get a mesh strainer and put it over a large bowl. Pry out the seeds and press the tomato juice and pulp through the strainer.
Roughly chop the tomatoes and set it aside. Save the tomato juice, and discard the seeds.
Wipe the pot and heat the ½ cup of olive oil. Add the onion and cook over a medium flame, and stir for 6 minutes or until it turns soft. Add in the garlic and cook for 1 minute.
Add the tomatoes and crushed red pepper into the pot and season with salt. Cover partially and simmer on medium-high heat for 30 minutes or until the tomatoes are cooked down.
Then add the bread and the reserved tomato juices to the mixture and cook, keep mashing the bread until it's fully incorporated, add the bay leaves, and season with salt.
Ladle the soup into bowls and drizzle lightly with olive oil. top it off with a big spoonful of ricotta, and serve while hot.