Simple. Good ingredients. Comforting.
These are the elements of some of my favorite cuisines and foods. Just a few of the best things mixed together and made with love.
This pappa al pomodoro soup from Jamie Oliver reminds me of that.
Bonus points if you’re using leftover ingredients to make your dish, too. Just like how this soup utilizes day-old bread torn up to simmer with canned tomatoes and fresh basil.
This is a quick, throw-together meal that feels like it’s been cooking all day. And who doesn’t like some hunks of bread in their soup? And fresh basil and olive oil on top!
These cold-weather months are just begging for a bowl of soup just like this.
If you like tomato soup with a grilled cheese, then this will be a lot like that, but all melded together and full of simple flavors.
I always say that a cook who can make a good soup is worth their weight in gold…and you’ll be able to join the ranks with this quick and easy recipe.
Pappa al Pomodoro Soup
This is a soup that comes together quickly and with just a few ingredients for a filling lunch or dinner.
Ingredients
- 2 tbs. olive oil
- 4 garlic cloves
- 1 bunch of fresh basil
- 1 28 oz. can of san marzano whole tomatoes
- 2 cups stale ciabatta or levain bread
- 3 tbs. Parmesan cheese, freshly grated
Instructions
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Peel and finely slice the garlic, and place in a large pan on a medium heat with 1 tbs. of olive oil, stirring regularly.
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Add the smaller basil leaves into a bowl of cold water. Add the rest of the leaves into the pan.
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Before the garlic browns, add the tomatoes (crushing with your hands before adding to the pan) and the tomato can's worth of water, season with salt and pepper, and bring to the boil, gently mashing the tomatoes.
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Tear in the stale bread, stir, then leave to simmer on a low heat for 5 minutes, or until slightly thickened. Stir in the grated Parmesan, then taste and season to taste.
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Ladle into bowls, add reserved basil leaves, torn some and drizzle with olive oil.