Pappa al Pomodoro (Tuscan Tomato Soup) 4.000

Astrid Riecken for The Washington Post

Feb 1, 2012

Chef Fabio Trabocchi says he was served this traditional Tuscan soup often as a young man

in Italy. "Now, my kids love it," he says. At his Fiola restaurant, the soup is paired with Buffalo Mozzarella Toast (see related recipe).


Servings: 4
Ingredients
  • 4 tablespoons extra-virgin olive oil
  • 1/2 small (2 ounces) onion, chopped
  • 1 medium clove garlic, cut into thin slices
  • 3 pounds fresh tomatoes, peeled, seeded and coarsely chopped (see NOTE)
  • 2 cups homemade or no-salt-added chicken broth
  • 6 ounces day-old Italian country bread, cut or torn into 1/2-inch pieces
  • 1 cup loosely packed basil leaves, torn
  • Freshly ground white pepper
  • Parmigiano-Reggiano cheese, for garnish

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Directions

Heat the oil in a medium saute pan or skillet over medium-high heat. Add the onion and garlic; cook for 3 to 5 minutes, reducing the heat as needed to prevent burning.

Add the chopped tomatoes and their juices; bring to a boil, then reduce the heat to medium-low (if needed) so the liquid is barely bubbling around the edges. Cook for 10 to 15 minutes, until the tomatoes begin to soften.

Add the broth, using a wooden spoon to incorporate. Add the bread chunks and stir once; cook until the bread has absorbed as much of the liquid as possible to form a soup that is thick but not solid.

Remove from the heat and stir in the basil. Season with pepper to taste. Serve immediately in warmed soup bowls, with grated Parmigiano-Reggiano on the side.

NOTE: To peel tomatoes, bring a small pot of water to a boil. Have ready a bowl of ice water. Cut an "X" in the bottom of the tomato and remove the stem. Place in the boiling water for 10 or 15 seconds -- no longer. Use a slotted spoon to quickly transfer to the ice water. The skin should simply slip off.

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Recipe Source

From Fabio Trabocchi, chef-owner of Fiola restaurant in Penn Quarter.

Tested by Doris Truong.

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