To take the flavor profile to a whole new level I did a little bruschetta spin on this and chose to grill some crusty bread instead of using stale bread. I generously rubbed it with garlic and brushed it with a little olive oil before adding it to my pot of soup. Let it soak in that magical broth for a few minutes before you dig in!
Italian Bread Soup Recipe (Pappa al Pomodoro)
There Are 4 Popular Italian Bread Soup Recipes:
The Bread:
Whatever version of the bread soup you want to make, you will need a hearty crusty bread like my Italian loaf that will hold up to all the liquid.
The Stock:
- I like to make my own vegetable stock for this too. Pretty much I do a nice fridge clean up and simmer together some carrots, onion, garlic, a bunch of thyme, peppercorns and a couple of bay leaves. Insanely delicious, but you are free to use a store bought version if you want.
- While my soup is simmering away and making the shack smell like a small Tuscan town on a chilly day, I start on the bruschetta. You know how we love bruschetta around here right ?!
- Once ready you will use the best kitchen utensils of all times a.k.a your hands, and tear the bruschetta into small chunks before adding it to the soup. Cover with a tight lid and let it sit for a good 10 minutes so the bread will soak up the broth and the flavors will mingle together.
Mangia Bene!
Italian Bread Soup Recipe (Pappa al Pomodoro)
Ingredients
- 1 small yellow onion -diced
- 28 oz can San Marzano Tomatoes (or 8-10 fresh ones)
- 5 cloves garlic -minced
- 1 clove garlic -whole
- 1.5 qt vegetable stock -low sodium
- 1 tbsp fresh rosemary -chopped
- 1 leaf bay
- 5-6 slices crusty bread (1 inch thick)
- 1 tsp red pepper flakes (or to taste)
- 1/3 cup fresh Italian parsley -roughly chopped
- sea salt & black pepper to taste
- extra virgin olive oil for brushing the bruschetta
Instructions
- In a medium size heavy bottom pot add a splash of water or veggie stock.
- Add the onions and red pepper flakes and sauté together for about 5 minutes until translucent. At this point stir in the rosemary and garlic and give it a good stir.
- Crush the San Marzano tomatoes with your hands and add them to the pot together with the bay leaf. Pour in the vegetable stock and bring your tomato soup to a gentle simmer. Cook on low flame for 25 minutes. Adjust seasonings to taste with sea salt and set aside.
Make the Bruschetta:
- Meanwhile grill the bread on both sides on a cast iron grill pan/griddle until nice charred grill marks form.Use a large garlic clove and rub both sides of the bread. Brush lightly with olive oil and sprinkle with sea salt. (Skip the oil on a WFPB diet)
- Using your hands tear the bruschetta into rustic pieces and add them to the soup. Cover with a lid and allow it to sit for 10 minutes. Ladle the soup into bowls and serve garnished with the fresh parsley and extra red pepper flakes.
Notes
- To make it gluten free simply swap the Italian crusty loaf for a gluten free bread of your choice!