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Tomato and Bread Soup (pappa al pomodoro)
  • 2 lb ripe tomatoes 1Kg.
  • 1 medium yellow onion
  • 4 Tbsp water
  • 3 cloves garlic
  • 6 basil leaves
  • 10 oz. one-day-old artisan bread ciabatta 300gr.
  • 4 Tbsp tomato paste
  • 4 cup vegetable broth 1lt.
  • 2 tsp ricotta cheese for each portion
  • 1 Tbsp EVO oil for each portion
  • pinch of salt for adults only
  1. Thinly slice the onion
  2. chop the tomatoes in small pieces
  3. in a big pan add 4 Tbsp of water and the onion. sauté for 7 minutes
  4. add the tomatoes and the tomato paste. sauté for 15 minutes
  5. add the garlic, the basil, the vegetable broth and the bread cubes. mix
  6. simmer for 45 minutes. stir once in a while when you will see a thin “skin” appearing on the surface
  7. if you think that the final consistency of the tomato soup is too chunky for your little one, you can create a smooth puree using an immersion blender
  8. serve the tomato soup warm with a teaspoon of fresh ricotta cheese and a drizzle of EVO oil on top