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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Pappa al Pomodoro

I saw this recipe all over the place a while back when it was the pick for Barefoot Bloggers.  At the time, I had no interest in trying it because I already have a favorite tomato soup recipe and I don’t expect anything to top it.  However, I recently wanted to try making ciabatta bread.  The bread recipe yields two loaves and this uses a whole loaf on its own, so I thought I should give it a try.  Though the bread was definitely a bust (tasted great, the crust was practically charred), this soup was a huge hit!

This is definitely different from my regular tomato soup.  It contains chunks of ciabatta as a thickener, as well as pieces of vegetables, and is not pureed.  I actually loved the chunky texture of this soup, and surprisingly I think this was even more flavorful than my standby recipe.  The taste is just on the verge of spicy, which I love.  The original recipe called for fennel, but I am not a fan so I substituted celery and it was a nice addition.  The topping consists of bacon, basil leaves and ciabatta cubes which are tossed with olive oil and roasted together.  I nearly skipped this step because I was so irritated by my bread fail, but I am so glad I went ahead and tried it.  I think the topping made this soup extra special and extra tasty.  While I still love my regular tomato soup, I think this chunkier version is now a definite favorite as well.

Pappa al Pomodoro
Ingredients:
For the soup:
1/2 cup olive oil
2 cups chopped yellow onions
1 cup medium-diced carrots
1 cup medium-diced celery
4 cloves garlic, minced
3 cups (1-inch) diced ciabatta bread, crusts removed
2 (28-oz.) cans Italian plum tomatoes
4 cups chicken stock
1/2 cup dry red wine
1 cup chopped fresh basil leaves
1 tbsp. kosher salt
1 1/2 tsp. black pepper
1/2 cup freshly grated Parmesan cheese

For the topping:
3 cups (1-inch) diced ciabatta bread
2 oz. thickly sliced pancetta, chopped (I used turkey bacon)
24-30 whole fresh basil leaves
3 tbsp. olive oil

Directions:
Heat the oil in a large stockpot over medium heat.  Add the onions, carrots, celery, and garlic.  Cook for 10 minutes, until tender.  Add the ciabatta cubes and cook for 5 more minutes.  Place the tomatoes in the bowl of a food processor fitted with the steel blade and pulse briefly just until coarsely chopped.  Add the tomatoes to the pot along with the chicken stock, red wine, basil, salt and pepper.  Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.

For the topping, preheat the oven to 375° F.  Place the ciabatta, pancetta, and basil on a sheet pan large enough to hold them in a single layer.  Drizzle with olive oil, sprinkle with salt and pepper, and toss well.  Cook, stirring occasionally, for 20-25 minutes, until all the ingredients are crisp.  The basil leaves will turn dark and crisp.

Beat the soup with a wire whisk until the bread is broken up.  Stir in the Parmesan.  Adjust seasonings to taste.  Serve hot sprinkled with the topping.

Source: adapted from Barefoot Contessa Back to Basics by Ina Garten

  • http://natalieskillercuisine.blogspot.com Natalie

    This looks delicious and hearty.

    If we weren’t already over 100 degrees in Dallas, I would be making this tonight! Instead I will just have to bookmark and wait until it gets a bit cooler.

    Thanks for sharing!

    Natalie
    natalieskillercuisine.blogspot.com

  • http://joelens.blogspot.com Joelen

    What a wonderful soup, especially in the summer when fresh sweet tomatoes are available!

  • http://www.playinghouseblog.com Amy I.

    This has been on my to-do list forever…tomatoes and bread are 2 of my very favorite things, especially when used together. I’ve been waiting patiently for tomato season, but it’s great to know that this recipe uses canned tomatoes for year-round soupy fun :) Looks delicious!

  • http://oneshotbeyond.wordpress.com/ oneshotbeyond

    sounds really really good. The crusty top has got to just make the dish shine!

  • http://www.limeincoconut.blogspot.com Lisa

    We loved this soup when I made it for BB. The toppings were the best part!! They added so much flavor. Yours looks delish.

  • http://lifes-surprises-steph.blogspot.com/ Steph

    This looks delicious… but I’m kind of scared of using bread as a tickening agent as I’ve never heard of it before. Does it get all mushy?? The recipe does look delicious, and I’d love to try it!

  • http://shallwecook.blogspot.com Abby

    My husband had tomato soup in Rome that was thickened with bread, but I’ve never been able to recreate it. This is worth a shot!

  • Annie

    Hi Steph,
    I was a little iffy on the bread as well, but if you whisk it in well, you really don’t notice it. I am normally quite grossed out by things that are normally firm that become squishy, but all I know is I wolfed this stuff down no problem!
    Enjoy!
    :) Annie

  • Ruby

    Do you really mean 2 X 28 oz tins of tomatoes?? This seems like a lot. Or do you actually mean 2 tins of tomatoes, 28 oz in total?

  • Annie

    Yes, I really mean that.

  • Christine

    This was absolutely amazing! It might be the best soup I’ve ever made!