Five simple ingredients elevate and then crown this simple yet delicious tomato bread soup known in Italy as “Pappa col Pomodoro”
I know, it’s supposed to be “Meatless Mondays”, “Taco Tuesdays”, “Wacky Wednesdays” (no that’s not right, what happens on a Wednesday?) and so on and so forth. Alliterations are fun and they create endless content possibilities for people slaving away at their typewriters (erm, laptops) creating informative, easy and engaging pieces to distract readers from their daily jobs and generally give them the opportunity to procrastinate for just five minutes more.
That said, I stand by my Supu (supu being Swahili for “soup”) Mondays for the simple and quite obvious reason that weekends, at least for me, are often defined by eating loads of meat and when I get to Monday, there is really nothing I love more than a nice, simple, yet delicious, soup.
Today the recipe I am going to share with you was made not by me but by the boyfriend, who is determined to master the art of most, if not all, Italian cooking from the simplest pasta to the most labour intensive aubergine Parmigiana.
Pappa col Pomodoro is a bread soup from the region is Tuscany the main purpose of which is to get rid of the August glut of tomatoes and any old and hard bread that is lying around. Despite being completely vegetarian, it is surprisingly hearty and when served with a generous sprinkling of parmesan and a large glug of Extra Virgin olive oil, it will fill you up and send you to bed happy. If you are that way inclined, eat it the next morning for breakfast, you might just find it is better than the day before.
- 800g Tomatoes (Either all ripe tomatoes or a mixture of tinned and ripe)
- 300g Slightly stale bread cut into large chunks (a baguette works very well, remove the crust)
- 3 Cloves Garlic
- Salt/Pepper (to taste)
- 1litre Vegetable Broth
- Two Sprigs Basil
- Olive Oil
- Start by putting the tomatoes and two thirds of the basil in a hot oven (160 degrees) and roast for twenty minutes.
- Gently fry the garlic in the olive oil until about to turn golden
- Add all the tomatoes
- Add some salt and pepper
- Add the broth and let cook for a half hour
- Submerge the bread into the soup being careful not to stir too hard
- Sprinkle the rest of the basil over the soup and cover leaving to rest for ten minutes
- Check to make sure the bread has absorbed all the liquid
- Taste to make sure salt is ok
- Ladle soup out into bowls and pour on some olive oil and sprinkle on a tablespoon of parmesan to serve