The Ultimate Pappa al Pomodoro (Tomato Bread Soup) Recipe

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Preheat the oven to 150°C (302°F, fan setting). Break the bread slices into pieces... no: lay the slices on a tray lined with baking paper and dry them in the oven for about 15 minutes, turning them at 7 minutes, until dry and hard but not browned.
2. Crush the peeled tomatoes by hand in a bowl.
3. Heat 5 tablespoons of olive oil in a large non-stick pot over medium-low heat. Add the chopped onion and cook for about 10 minutes, stirring often, until golden brown.
4. Crush the garlic into the pot and cook for about 30 seconds without burning it.
5. Add the crushed tomatoes, a generous amount of salt and pepper, and stir.
6. Pour in half the vegetable stock (about 100 ml) and cook for 10 minutes until bubbling. Then add the remaining stock.
7. Add a few basil leaves, torn by hand, and stir them in.
8. Break the dried bread into small pieces and add to the pot. Stir well so every piece is coated in sauce.
9. Mash the bread with a wooden spoon, then keep working it until completely soft and mushy. Whisk to combine to the right consistency.
10. If it is too dry, add more olive oil until the sauce loosens. Serve when done.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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