I’m relying on my Italian-influenced roots for today’s Roasted Tomato and Bread Soup, Pappa al Pomodoro, which literally translates into “mush of tomato” in English. Though that translation does not sound quite as appetizing ;). This a fragrant and flavorful bread soup recipe with humble roots, but a prominent profile.
Steeped in ancient Tuscan tradition, it was a means for the Tuscans to salvage stale, or leftover bread, while filling their bellies with what was abundantly available to them in their own gardens: fresh tomatoes, garlic, and basil.
If you have day old rustic Italian bread, like ciabatta, this is perfect. Since the bread I’m using isn’t stale, I’ve toasted it over an open fire until the edges crisped and blackened, adding depth of flavor. This is a rustic dish, so pull the bread apart by hand, toss it into your bubbling pot and simmer until soft. I reserved additional toasted bread for the individual serving bowls.
Since I’m a cook-with-wine & drink-with-wine kind of a girl, I used a good dry white to add some essence to the broth. My backyard oregano is truly growing wild and free, so I tossed in a little of that as well. While roasting the tomatoes isn’t necessary, the caramelization adds yet another layer of flavor and is well worth the extra step.
Finish with a drizzle of quality olive oil and serve with a salad or as a compliment to your favorite main course. Although it’s just as satisfying on its own with a glass (or two) of a full-bodied wine on a chilly evening. Buon appetito!
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Ingredients
- 2 ½ lbs tomatoes
- 2 small onions, cut into wedges or thickly sliced
- 6 cloves of garlic, smashed
- Kosher salt and pepper
- 1/2 cup extra virgin olive oil, more for serving
- 1 cup dry white wine
- 2 qts organic chicken stock (64 ounces)
- 2 bay Leaves
- 1/2 cup fresh basil, roughly chopped
- 1 tsp oregano leaves, roughly chopped
- 1 loaf of rustic Italian bread, plus more for serving day old
Instructions
- Preheat the oven to 425 F. (218 C.) and line a rimmed baking sheet with parchment paper.
- Halve the tomatoes and put them on the baking sheet, cut side up. Add the onions and garlic, sprinkle with salt and pepper and toss well with olive oil to coat evenly.
- Roast for 20-30 minutes or for as long as it takes to caramelize the onions and for the tomatoes to roast, becoming soft and somewhat jammy.
- Add everything into a medium-sized pot and add the wine. Simmer at a low boil for 10 minutes, allowing the mixture to reduce a bit. Using a food mill, fitted with a fine setting, mill the contents to remove the tomato skins and seeds and return to the pot.
- Pour in the chicken broth and the roughly chopped basil and oregano. Bring to a low boil.
- Cut the loaf of ciabatta bread in half and remove crust. Roughly tear into pieces. Add the torn bread to the simmering pot. Simmer for 10 minutes more.
- Using a wire whisk, stir the contents of the pot. The bread should have lost its shape by now and will begin to thicken the soup. It’s ok to leave the pieces somewhat intact, if a more rustic soup is preferred. For a smother soup, use a hand-held blender to blast the pieces. Soup should be thick almost bisque-like, but still fluid and silky. Thin with more broth or a small amount of water if necessary. Taste and adjust seasonings.
- Tear or slice remaining ciabatta bread and toast until lightly charred. Use a brustolina or broiler (optional).
- Ladle soup into bowls. Add a few pieces of the extra toasted bread to each bowl. Drizzle with extra virgin olive oil and serve. Garnish with basil.
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