Ahh, Tuscany.. don’t you wish you were Italian?

Pappa al Pomodoro is a traditional Tuscan tomato and bread-based soup.  This dish makes me nostalgic for Italy, especially since this time last year, the hubs and I were galavanting all over that magical place.  We had the most delicious pappa al pomodoro at a place called Paoli Ristorante in Florence.. go there if you ever get the chance.

I love this soup for its body (how superficial of me).  Mixing the bread into the soup gives it that extra oomph that thinner tomato soups (a certain red can?) can’t match.  It’s great for cooler weather when you need something that will stick to your bones, but isn’t too rich or fatty.

And, lucky for us, Food&Wine has a recipe for Pappa al Pomodoro, too!  Just in case you don’t like this version, but you’d be crazy not to.  There are lots of variations out there, but the main idea is the same- tomatoes + bread.  It will blow your pants off.

Okay, maybe it won’t blow your pants off, but it will make for a tasty fall lunch.  Close enough.

 Pappa al Pomodoro (Tuscan Tomato Bread Soup)

 adapted from Feast and Fotos and Anne Burrell

1 large red onion, diced

large pinch red pepper flakes

4 garlic cloves, finely chopped

1 cup white wine

2 pounds ripe, summer tomatoes, diced

20 basil leaves, 15 whole and 5 cut into chiffonade

1 can tomato juice (about 1 1/2 cups)

1/2 cup whole milk or heavy cream

1 1/2 – 2 cups day old whole wheat bread, crusts removed and cubed

1/2 cup grated Romano cheese (or Parmesan, if you prefer)

Extra virgin olive oil

salt & pepper to taste

Coat a large wide pot with olive oil over medium heat, add the onions and red pepper and cook until soft, approximately 8 minutes.  Add salt and pepper.  Toss in the garlic and cook for 1-2 minutes.  Add the wine and simmer until it has reduced by half.  Stir in the tomatoes and basil leaves, add a bit more salt and pepper and cook over medium heat until the tomatoes break down and get very soft, approximately 10-15 minutes.

Use an immersion blender and puree the tomato mixture.  Add the tomato juice, milk/cream and the bread cubes.  Continue to cook the soup for another 15-20 minutes, allowing the bread to break down.  Use the immersion blender and puree the soup again, further breaking up the softened bread and incorporating it fully into the soup.  If you would rather have chunks of bread in the soup you can go easy on the pureeing.

Taste the soup and add more salt and/or pepper if necessary.  Ladle into bowls, garnish with fresh basil and sprinkle with as much grated cheese as you like.  Lastly, drizzle a tiny bit of olive oil over the soup and serve.