Italian tomato soup with bread
Description
Pappa al pomodoro – a famous Tuscan tomato soup known to every Italian housewife. To prepare it properly, several conditions must be observed. Choose ripe and aromatic tomatoes, and use sharp or well-aged cheese. The bread should be stale and unsalted. Alternatively, you can dry it in the oven or fry it in a pan. The olive oil must be fragrant and rich, with low acidity. If desired, the soup can be sprinkled with grated Parmesan cheese before serving. The soup is served either warm or cold. When served cold, it is wonderfully refreshing in summer, and its flavor becomes subtler and more intense. The soup's thickness can be adjusted by the amount of soaked bread and the degree to which the tomatoes are reduced, but in any case, the soup should have a uniform consistency, with no separation of liquid from the pulp. The soup is ready to serve.
Instructions
- 1
Step 1
1. In a medium saucepan, bring water to a boil over high heat. Make a cross-shaped incision on the bottom of each tomato. Cut only the skin.
- 2
Step 2
2. Lower the tomatoes into boiling water for 10–15 seconds, until the skin around the cut begins to peel away. Remove the tomatoes from the water. Peel off the skin by pulling at the cuts, then roughly chop the tomatoes. Cut the onion into cubes. Mince the garlic. Tear the basil into pieces. Cut the bread into 1 cm cubes.
- 3
Step 3
3. In a large pot, heat olive oil over medium heat. Add the onion and a pinch of salt. Cook, stirring, until the onion becomes soft and starts to brown at the edges, about 8 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Then add the chopped tomatoes. Cook, stirring, until the tomatoes begin to release their juice, 2–3 minutes. Then add the basil (stem), ½ teaspoon salt, and broth.
- 4
Step 4
4. Add a pinch of sugar if the soup is too sour. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes (gentle boiling). Add pieces of bread, turn off the heat, and let stand for 15 minutes.
- 5
Step 5
5. Before serving, stir the soup, mashing the pieces of bread, or blend the soup with an immersion blender until smooth. Add spices to taste, basil leaves, sprinkle with black pepper, and drizzle with olive oil. Serve.