Pappa al Pomodoro

One of my favorite things about giving up meats for Lent is the chance it gives us to try out new and delicious vegetarian dishes. This, Pappa al Pomodoro, is a tomato soup we’ve often ordered at various Italian restaurants, but had never tried to make at home… until today.

What it is, basically, is tomato soup. Simple, delicious tomato soup- and when made with the best ingredients available, it’s spectacular.

Tomato soup, spectacular? Trust me. This is good stuff.

Homemade Pappa al Pomodoro

Extra Virgin Olive Oil
6 cloves garlic, chopped
1 large onion, finely chopped
1 15 oz. can diced tomatoes
1 28 oz can crushed tomatoes (**Important: buy the BEST canned tomatoes you can find, preferably from Italy, organic if possible)
Kosher salt and freshly ground black pepper
1 quart low-sodium chicken stock
3-4 cups day-old country-style bread, chopped or torn
grated Parmesan (or Parmigiano-Reggiano, if you have it)
fresh basil leaves, optional

In a medium sized soup pot over medium, heat 3 tablespoons olive oil, garlic, and about 3/4ths of the onion. Cook for around 7 minutes, or until the onion is translucent and the garlic soft (but NOT burnt). Add diced and crushed tomatoes, and season with salt & pepper.

Add chicken stock, and bring to a boil. Immediately reduce to simmer, add bread pieces- and stir as it simmers… keep stirring and it will thicken, like a stew. You want it nice and thick, but not too thick that you can’t drink it like a soup.

Remove from the heat, season some more if necessary, and serve with grated parmesan and fresh basil (if you like).