1/1 Photo of Pappa Al Pomodoro / Classic Italian Tomato Soup
1 hr 45 mins
1 hr 15 mins
Chicagoland Chef du Jour's Note:
This is a classic Italian tomato soup that uses ciabatta bread to thicken it. Unlike other recipes posted here, this soup is made with red wine & fennel, then at serving it is topped with pancetta and whole crispy basil leaves. The flavor is amazing! The recipe comes from the chef of a cooking class I had the pleasure to take. I am not sure what cookbook this may have come from. 4/12 Correction: recipe of Ina Garten (thanks Jekase!)
My Private Note
Units: US | Metric
- 1/2 cup olive oil
- 2 cups chopped yellow onions or 2 chopped yellow onions
- 1 medium-diced carrot, scrubbed, unpeeled, I peel and dice
- 1 fennel bulbs, trimmed, cored and medium dice or 1 1/2 cups fennel bulbs
- 4 teaspoons garlic cloves, minced or 4 garlic cloves
- 3 cups ciabatta, 1-inch dice, crust removed, I do not remove the crusts
- 2 (28 ounce) cans san marzano canned tomatoes
- 4 cups chicken stock
- 1/2 cup dry red wine
- 1 cup fresh basil leaf, chopped, if using dried, I have used dried about 3 Tablespoons I felt the dried equivalent of 1/3 C
- 1 tablespoon kosher salt, to taste
- 1 1/2 teaspoons pepper, to taste
- 1/2 cup freshly grated parmesan cheese
- 1Heat the oil in a large stock pot over medium heat. Add the onions, carrots, fennel, and garlic. Cook over medium-low heat for 10 minutes, until tender.
- 2Add the ciabatta cubes and cook for 5 more minutes.
- 3Place the tomatoes in the bowl of a food processor fitted with a steel blade and process until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 T salt, and 1 1/2 t pepper.
- 4Bring the soup to a boil, lower the heat and allow to simmer, partially covered for 45 minutes.
- 5MEANWHILE: Preheat oven to 375°F.
- 7In a large bowl, put the reserved ciabatta bread cubes, pancetta and whole basil leaves in the bowl and drizzle with olive oil. Toss to coat.
- 8On a lined sheet pan large enough for all ingredients, place the ingredients in a single layer, Be sure the basil leaves are flat. Sprinkle with salt and pepper.
- 9Bake until the cubes are toasted, pancetta crispy and basil leaves turn dark & crisp. This may take 15-20 minutes.
- 10Check on your soup. If the soup is too lumpy for you you can smash with a wooden spoon, potato masher or use a submersion blender to break up the bread cubes. Alternately you can puree in batches in a food processor or blender. Blend to desired consistency. I prefer a more rustic presentation.
- 11*Take care to only fill the blender or food processor 1/3 when you puree HOT soup.
- 12Turn up the heat to rewarm if necessary. At this point check for seasoning. Add more salt and pepper as needed.
- 13Stir in parmesan cheese, top with basil leaf, pancetta and bread cubes.
- 14Freezes well.
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Nutritional Facts for Pappa Al Pomodoro / Classic Italian Tomato Soup
Serving Size: 1 (447 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 418.5
- Calories from Fat 266
- Total Fat 29.6 g
- Saturated Fat 5.4 g
- Cholesterol 12.1 mg
- Sodium 1928.9 mg
- Total Carbohydrate 27.1 g
- Dietary Fiber 5.4 g
- Sugars 11.8 g
- Protein 11.0 g
The following items or measurements are not included: