Pappa al Pomodoro (Tuscan Tomato & Bread Soup)

Kicking off our Use Your Loaf series with the phenomenally good Pappa al Pomodoro.

Classic Tuscan fayre. In season all year round, and happens to be vegan. Yes bruv.

40 mins | serves 4 | double ease

Ingredients 

2 tbsp extra virgin olive oil 
pinch red pepper flakes 
2 big cloves garlic, sliced  
½ medium onion, grated 
2 400g tins whole plum tomatoes – important that
2 whole sprigs basil, plus more leaves for serving 
200g stale rustic bread, torn into chunks
500ml warm veg stock
sea salt and freshly ground pepper – obvs

Method

Heat the oil in a large saucepan on a medium heat until it’s shimmering and add the red pepper flakes. Give ’em a mo by themselves then add the garlic and stir until the garlic just begins to brown – this will be a matter of a few seconds. Pop the onions in, stir it about and give them 5 mins or so to soften, stirring occasionally and seasoned with a little salt.

Crush the tomatoes into a bowl with your hands, add them to the pan along with the basil sprigs, combine everything and bring to a simmer.

Add the bread and ladle the warm stock over everything. Stir it in and simmer until the bread is completely softened and the soup is a porridge like consistency. Should take about 25 mins.

Season with salt and pepper, fish out the basil sprigs, drizzle with a little olive and tear some more basil leaves over the top to serve.

Souped up.

DSC_0042

We followed Daniel Gritzer’s recipe for Serious Eats.

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