Pappa Al Pomodoro, aka Tomato Bread Soup, is a simple Tuscan soup that is total comfort food and perfect for enjoying year round!
Today I’m sharing a traditional Tuscan dish in celebration of my upcoming workshop, which I’m excited to share with you today. Later this year, in October, I’ll be cohosting a food photography and styling workshop in Italy with Eva Kosmas Flores from Adventures in Cooking!
It’s not just a technical workshop. We’ve teamed up with Nostrale Tour for a 7 night/8 day experience that will begin with learning and end with an incredible, scenic food tour of Tuscany. During the first few days, we’ll be covering equipment, shooting in natural light, prop styling, and post-processing. There will be a lot of hands on practice.
After the the workshop is finished, we’ll move on to the culinary tour. We’ll be traveling to medieval towns and sampling local wines, olive oils and other Tuscan specialties. Locations will include Sienna, San Gimignano, Chianti and Florence. The tour will provide many opportunities to put all of those newly learned photography skills to the test!
Included in the trip is all lodging, meals, and transportation during the workshop and tour.
Pappa Al Pomodoro, also known as tomato bread soup, is a traditional Tuscan dish, though I can’t promise this version is completely authentic since Italian cuisine is not my specialty. I’ve adapted a recipe from Ina Garten, and I trust her. It’s a flavorful, hearty year-round soup, especially when tomatoes aren’t in season.
Pappa Al Pomodoro (Tomato Bread Soup)
Ingredients
For the soup:
- 1/2 cup extra virgin olive oil
- 2 cups chopped yellow onion (approximately 1 large onion)
- 1 cup peeled diced carrots (approximately 2 medium carrots)
- 4 medium cloves garlic, minced
- 3 - 3 1/2 cups ciabatta bread, cut into 1-inch cubes
- 2 28-ounce cans Italian plum tomatoes
- 4 cups chicken stock, low sodium or (preferably) homemade
- 1/2 cup dry red wine
- 1/2 cup chopped fresh basil leaves
- 1 tablespoon kosher salt
- 1 1/2 teaspoons ground black pepper
- 3/4 cup freshly grated Parmesan cheese
For the topping:
- 3-4 cups ciabatta bread, cut into 1-inch cubes
- 1/2 cup pancetta, sliced or cubed
- 3 tablespoons extra virgin olive oil
- kosher salt and ground black pepper
- thinly sliced fresh basil for garnish
Instructions
- In a large Dutch oven or heavy bottom stockpot, heat the olive oil over medium heat. Add the onions, carrots, and garlic, stirring to coat. Cook for approximately 10 minutes, stirring periodically, until the vegetables are soft and fragrant. Add the ciabatta cubes and cook for an additional 5 minutes until soft.
- In a blender or food processor, pulse the tomatoes and all juices from the can until slightly broken down but still textured.
- Add the tomatoes, stock, wine, basil, salt and pepper to the soup, stirring to combine. Bring the mixture to a boil and then immediately reduce the heat to low. Simmer, uncovered or partially covered, for 45-60 minutes.
- While the soup is simmering, preheat the oven to 375 degrees. Line a large baking sheet with aluminum foil. Place the ciabatta and pancetta on the baking sheet and top with the olive oil. Toss to combine and spread in a single layer. Sprinkle salt and pepper on top and bake for 15-25 minutes, stirring halfway through, until the ingredients are crispy. Set aside.
- Use a potato masher to break down the bread in the soup. Remove from the heat and stir in the Parmesan cheese. Add additional salt and pepper to taste if desired.
- Serve the soup topped with the bread and pancetta mixture, as well as thinly sliced fresh basil.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
So, I want to go! Sounds like a wonderful trip experience. Also, this soup, so major!
I hope you have an amazing trip! I’m sure it will be a once in a lifetime kind of experience. This soup looks so comforting.
What an amazing trip- wish I could go! Can’t wait to hear about it/eat vicariously though y’all.
Tuscany’s on my bucket list, though I don’t think I’ll be able to make the workshop, much as I’d love to. Instead, I’ll make this soup and pretend I’m there! :)
That trip sounds unbelievable! What a wonderful experience it will be for everyone. Love this soup, too. Going on the menu this week :)
Mmm, this soup!!
The photography workshop sounds like a dream. How cool!
wow, why do you dangle this carrot in front of me to my number 1 place to visit???? Gahhhh, I want to go :/ The soup sounds wonderful too ;)
I’ve pretty much wanted this soup since you showed it to me the other day.
I always trust an Ina recipe! This soup looks fabulous!
I WANNA GO! That sounds so amazing. Have fun! Can’t wait to see the photos that comet of it.
TUSCANY!!! How divine!! I can’t wait to hear more and I hope it’s such an epic adventure!
Oh what a fun experience that will be. Eva is the sweetest and one of the most talented photographers out there.
I can only imagine what kind of an amazing experience that will be when both of you talented photographers/cooks/bloggers get together. Aaaand it is in Tuscany!!
Good luck with the workshop. I can’t wait to see the photos and follow you guys through social media. Cheers!
PS: I am loving this simple soup. You make simple recipes look so SO beautiful. <3
The new site looks Ahhhhh-mazing. You officially have my new favorite design.
Also Tuscany… I’ll be there in spirit.
Thank you :)
Congratulations on your beautiful shiny new site!!!! I love it! Your gorgeous images just pop!