BreadStarters

Pappa pomodoro (Tuscan bread soup)

Served hot or cold, Pappa al Pomodoro is a rustic Tuscan bread soup that’s as comforting as it is delicious. A great way to use up stale or leftover bread, this recipe is hearty, wholesome, and full of Italian charm, transforming humble ingredients into something truly satisfying!

Prep Time: 15 mins
Cooking Time: 50 mins
4 people

Used in this recipe

Ingredients

100g onions, diced
2g dried chilli flakes
500g chopped tomatoes (tinned)
100ml chicken stock
175ml Filippo Berio Extra Virgin Olive Oil
25g garlic, chopped
25g fresh basil, roughly chopped or torn
150g stale/day-old bread, crusts removed and torn into chunks
Sea salt/pepper

Method

In a large pan, gently sweat the onions in a little oil without colouring them. Add the dried chilli flakes and allow this to cook out for 20 minutes.
Add the tomatoes and chicken stock, stir everything together, and then leave to cook for a further 15 minutes, stirring every so often so it doesn’t stick.
In a separate pan, heat the olive oil until it is quite warm. Add the garlic and basil and allow to cook for 2 minutes in the oil to infuse.
Stir this garlic and basil oil into the tomato base along with the bread, which will instantly thicken the soup. Cook this all out for 12–15 minutes, stirring with a whisk to ensure that the bread breaks down into the soup (it will still have quite a chunky texture).
Season with salt and pepper and adjust the heat with a little extra chilli or cayenne pepper if required. Serve drizzled with a little extra virgin olive oil.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.