Bread & tomato soup (Pappa al pomodoro)

Bread and tomato soup

Serves 4

  • 500 g ripe cherry tomatoes

  • 3 cloves of garlic, peeled and finely sliced

  • 1 large bunch of fresh basil, leaves picked, stalks finely chopped

  • extra virgin olive oil, the best you can find

  • sea salt

  • freshly ground black pepper

  • 2 x 400 g good-quality tinned plum tomatoes

  • 500 g stale good-quality bread

Prick the cherry tomatoes and toss them with one sliced clove of garlic and a quarter of the basil leaves. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, put them in a roasting tray and cook in the oven at 180ºC/350ºF/gas 4 for about 20 minutes. The reason for doing this is so that their flavour becomes intense and concentrated.



Heat a lug of olive oil in a large pot and add the remaining garlic and the basil stalks. Stir around and gently fry for a minute until softened. Add your tinned tomatoes, then fill the tin with water and add that. Break the tomatoes up with a spoon, bring to the boil and simmer for 15 minutes.



Tear the bread up into thumb-sized pieces and add them to the pan. Mix well and season to taste. Tear in the basil leaves and let the soup sit on a low heat for 10 minutes. By this time your roasted tomatoes will be done, with juice bursting out of their skins, so remove them from the tray, remembering to scrape all the lovely sticky bits from the bottom. Pour them into the soup with all the juices, basil and oil from the tray.



Give the soup a good stir – you're looking to achieve a thick, silky, porridgey texture, so feel free to adjust it with a little water. Then remove it from the heat and add 6 or 7 tablespoons of extra virgin olive oil. Divide between your bowls and serve with a little extra basil torn over the top if you like. The most important thing with this soup is that you have a wonderfully intense sweet tomato basil flavour.

Nutritional Information

Bread & tomato soup (Pappa al pomodoro)

Classic and comforting with fresh basil

0 foodies cooked this
Making your own tasty tomato soup is so easy! Give it your own spin with extra herbs and spices
Serves 4
50m
Super easy
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Method

This Tuscan soup is delicious – it's a soup everyone should try. Just thinking of it makes me salivate! It's a family-friendly soup – babies and grandparents (both without teeth!) can eat it with gusto. I've added roasted cherry tomatoes to my recipe but it also works really well just with tinned. The great thing is that it only takes 20 minutes to cook, so go for it! PS Use a stale white cottage-style loaf – not cheap sliced white factory bread.

Prick the cherry tomatoes and toss them with one sliced clove of garlic and a quarter of the basil leaves. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, put them in a roasting tray and cook in the oven at 180ºC/350ºF/gas 4 for about 20 minutes. The reason for doing this is so that their flavour becomes intense and concentrated.

Heat a lug of olive oil in a large pot and add the remaining garlic and the basil stalks. Stir around and gently fry for a minute until softened. Add your tinned tomatoes, then fill the tin with water and add that. Break the tomatoes up with a spoon, bring to the boil and simmer for 15 minutes.

Tear the bread up into thumb-sized pieces and add them to the pan. Mix well and season to taste. Tear in the basil leaves and let the soup sit on a low heat for 10 minutes. By this time your roasted tomatoes will be done, with juice bursting out of their skins, so remove them from the tray, remembering to scrape all the lovely sticky bits from the bottom. Pour them into the soup with all the juices, basil and oil from the tray.

Give the soup a good stir – you're looking to achieve a thick, silky, porridgey texture, so feel free to adjust it with a little water. Then remove it from the heat and add 6 or 7 tablespoons of extra virgin olive oil. Divide between your bowls and serve with a little extra basil torn over the top if you like. The most important thing with this soup is that you have a wonderfully intense sweet tomato basil flavour.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 450
    23%
  • Carbs 74.5g
    29%
  • Sugar 12.7g 14%
  • Fat 8.1g 12%
  • Saturates 1.3g 7%
  • Protein 15.9g 35%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 500 g ripe cherry tomatoes

  • 3 cloves of garlic, peeled and finely sliced

  • 1 large bunch of fresh basil, leaves picked, stalks finely chopped

  • extra virgin olive oil, the best you can find

  • sea salt

  • freshly ground black pepper

  • 2 x 400 g good-quality tinned plum tomatoes

  • 500 g stale good-quality bread