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
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.
Nutrition
- Sugar: 11g
- :
- Calcium: 57mg
- Calories: 3898kcal
- Carbohydrates: 17g
- Fat: 433g
- Fiber: 5g
- Iron: 4mg
- Monounsaturated Fat: 315g
- Polyunsaturated Fat: 46g
- Potassium: 947mg
- Protein: 4g
- Saturated Fat: 60g
- Sodium: 29mg
- Vitamin A: 3360IU
- Vitamin C: 54mg
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